Avocado and Tomato Salad

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Photo: Randy Mayor; Styling: Claire Spollen 
Yield
Serves 4 (serving size: 1 cup)
Mary Drennen
November 2014
RECIPE BY Cooking Light

Ingredients

  • 2 cups halved red and yellow cherry tomatoes
  • 1/2 cup chopped white onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • Dash of ground red pepper
  • 1 large avocado, cubed

Nutritional Information

  • Calories 140
  • Fat 12.2g
  • Satfat 1.7g
  • Sodium 128mg

How to Make It

Combine tomatoes, onion, lime juice, olive oil, salt, cumin, ground red pepper, and avocado in a bowl; toss.

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