Tomato and avocado salad

This simple and fresh side is almost a fusion between a deconstructed guacamole and a salad. It takes fewer than five minutes to make and you can feel good about eating it (avocado and olive oil are good fats). My family has eaten a slightly different derivation of this ever since I can remember. Double it to serve at a party and watch it disappear.

Ingredients:

2 avocados (chopped)

3 large tomatoes (chopped)

Juice of half a lemon or 1 lime

2 teaspoons white wine vinegar

1 teaspoon olive oil

1 Tablespoon cilantro (chopped) – (unless you’re one of those people to whom cilantro tastes like soap – you can skip this one)

1 teaspoon garlic salt

1 teaspoon chives (chopped)

Directions: Mix all ingredients in a serving bowl. Refrigerate for 15-30 minutes to allow all the flavors to fuse. Serve alone as a salad, with chips like a guacamole, or on bread or toast like a bruschetta.

Makes 4 servings (or one – if that person is me).

This simple vegan salad is fresh and can be made in under 5 minutes. It's  the perfect addition to almost any meal or can be eaten alone.
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