Avocado Salad recipe - ingredients, nutrition and when to eat it
A salad that combines the creamy texture of avocado with the freshness of tomatoes and baby greens.
A salad that combines the creamy texture of avocado with the freshness of tomatoes and baby greens. It works well for a light lunch or late dinner, and becomes a more filling meal with bread or a boiled egg.
Vegetables · 10 minutes to cook
Tips: Overripe avocado mashes easily, so add it at the end and mix gently.
Tips: If the vegetables are very wet, the dressing will become thin, so gently pat them dry with a paper towel after washing.
Tips: Removing some of the seedy part of the tomato helps keep the salad from becoming watery.
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Ingredients (1 serving)
- Avocado — 0.5 pc
- Tomato — 0.5 pc
- Baby greens — 2 handful
- Cucumber — 0.3 pc
- Olive oil — 1 tsp
- Balsamic vinegar — 2 tsp
- Lemon — 0.3 pc
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch