Tomato and Avocado Salad

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Ingredients

??? red onions, thinly sliced ???
??? tomatoes ???
??? avocados ???
??? Classic Vinaigrette ???
??? salt [optional] ???
??? 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

20 g

31 %

Saturated 2.9 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

12 g

4 %

Fibre

6 g

23 %

Sugars

4 g

Net Carbs

6 g

Protein

2 g

Vitamin A

36 %

Vitamin C

38 %

Calcium

2 %

Iron

5 %
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
Fruits 0
Vegetables 1
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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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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