Tomato, Avocado, and Onion Salad

Prep: 7 minutes

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 57%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.9g
  • Carbohydrate: 5g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 61mg
  • Calcium: 16mg


  • 3 small heirloom tomatoes, sliced
  • 1/2 Vidalia or other sweet onion, vertically thinly sliced
  • 1/2 cup coarsely chopped ripe peeled avocado (about 1/2 avocado)
  • 1 1/2 tablespoons thinly sliced fresh basil
  • 2 tablespoons light Northern Italian salad dressing with basil and Romano (such as Ken's Steak House Lite)


  1. 1. Combine first 4 ingredients in a large bowl, tossing gently. Drizzle dressing evenly over salad; toss gently to coat.
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