Tomato Avocado Salad Recipe
Servings: 8 Servings
Ingredients
- 1 pint cherry tomatoes halved or quartered
- 2 avocados diced
- ¼ cup purple onion thinly sliced
- ¼ cup freshly chopped parsley
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper
Instructions
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Set aside.2 tablespoons freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, Salt and pepper
- In a separate large bowl, combine the tomatoes, avocados, onion, and parsley. Pour the lemon and olive oil mixture over the vegetables and lightly toss. Add additional salt and pepper if needed.1 pint cherry tomatoes, 2 avocados, ¼ cup purple onion, ¼ cup freshly chopped parsley
- Serve immediately, and store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup of the tomato avocado salad. Actual calories will vary. Leftovers can be stored in your fridge, in a sealed container, for up to three (3) days.
Nutrition Facts
Tomato Avocado Salad Recipe
Serving Size
0.5 cup
Amount per Serving
Calories
125
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
11
mg
0
%
Potassium
394
mg
11
%
Carbohydrates
8
g
3
%
Fiber
4
g
16
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
521
IU
10
%
Vitamin C
23
mg
28
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
