This was amazing. A very simple dish that is flavorful. We used sweet yellow onions but if you enjoy the bite of a red onion, I would use that next round.
Tomato, Avocado, and Onion Salad
Prep: 7 minutes
Yield: 6 servings (serving size: about 3/4 cup)
Recipe from
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Recipe Time
Prep Time:
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
Ingredients
- 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)
Preparation
- 1. Combine first 4 ingredients in a large bowl, tossing gently. Drizzle dressing evenly over salad; toss gently to coat.
Tomato, Avocado, and Onion Salad Recipe at a Glance
- COURSE: Salads
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Salads
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Chunky Tomato-Avocado Salad
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Avocado and Orange Salad
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