Avocado and Tomato Salad
Basic Information
- Servings: 2
- Serving Size: 1 cup
- Difficulty: 2
- Budget: 3
- Prep Time: 10
- Cook Time: 0
- Total Time: 10
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Paleo
- Whole30
- Plantstrong
- Flexitarian
- Mediterranean
- DASH
- Pescatarian
- Halal
- Kosher
- Alkaline
- Blue Zones
- Gluten-Free
Equipment
- Medium bowl
- Knife
- Measuring spoons
Ingredients
- 1 ripe avocado, pitted, scooped, and diced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- In a medium bowl, combine diced avocado and cherry tomatoes.
- Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Gently toss to coat, divide into two bowls, and serve at room temperature or chilled.
Storage
Refrigerate in an airtight container for up to 1 day. Best served fresh to maintain avocado color.
Nutrition
- Calories: 200
- Protein: 2g
- Fat: 18g
- Carbs: 10g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A