Tomato and Avocado Salad

Tomato and Avocado Salad

2 servings
Soaking 30 min
Preparation 10 min

230 calories per serving 


1/4 red onions, thinly sliced   40 g
2 tomatoes   240 g
1 avocados   170 g
2 tbsp Classic Vinaigrette (Recipe)   30 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    


  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.


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

Nutrition Facts Table

Nutrition Facts

per 1 serving (200g)


% DV*

* DV = Daily Value




21 g

32 %

Saturated 3 g
+ Trans 0 g

14 %


0 mg


25 mg

1 %


11 g

4 %


6 g

23 %


4 g


2 g

Vitamin A

35 %

Vitamin C

35 %


2 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


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

More info

This recipe is in the following categories: Tomatoes | First courses/Appetizers | Salads | Halal | High Fibre | Kosher | Low Sodium | Vegan | Vegetarian | No Cook

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