Tomato and Avocado Salad

31 Reviews
93% would make this recipe again

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Soaking : 30 min Preparation : 10 min
230 calories/serving

Ingredients

1/4 red onions, thinly sliced 40 g
2 tomatoes 240 g
1 avocados 170 g
2 tbsp Classic Vinaigrette 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Thinly slice the onion, then soak it in a small bowl of water with a few drops of vinegar for at least 1/2 h. You can also leave it overnight in the refrigerator. This makes the raw onion crispier and easier to digest.
  2. Dice the tomatoes and put them in a salad bowl. Drain the onion and add it to the bowl. Cut the avocados in half and remove the stone. Then, using a melon-baller, spoon out small balls and add them to the bowl. If a melon-baller is not available, simply dice the avocados.
  3. Pour in the Classic Vinaigrette, add salt and pepper, then toss delicately to coat well with the vinaigrette. Serve right away.

Observations

Avocados should be prepared and added to the salad at the very last minute to avoid darkening.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

230

Fat

21 g

32 %

Saturated 2.9 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

11 g

4 %

Fibre

6 g

23 %

Sugars

4 g

Net Carbs

5 g

Protein

2 g

Vitamin A

36 %

Vitamin C

35 %

Calcium

2 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Fibre, Vitamin B6, Vitamin C
Source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

31 Reviews (31 with rating only) 93% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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