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Olive Salad with Tomatoes, Lemon, Avocado and Nuts

A tasty, refreshing salad with an unusual flavor — great for any day! Avocado is a meal in itself, really. The main thing is for the fruit to be ripe. Stores usually sell underripe, firm ones. To ripen an avocado, wrap it in paper and leave it at room temperature for a few days.

This olive salad with avocado, tomatoes and cheese, grilled or baked, is a recipe with a twist.

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Olive salad tomatoes lemon avocado nuts
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 3 g
Fats 58 % 11 g
Carbohydrates 26 % 5 g
122 kcal
GI: 100 / 0 / 0
  • Cut the tomatoes into quarters. Peel the avocado and cut it in half, then remove the pit. Place the avocado halves cut-side up in a dish, drizzle with olive oil (2 tbsp), sprinkle with lemon juice, season with salt and pepper, and put them under a grill heated to medium. Once the avocado is browned, take it out of the grill or oven and pile the tomatoes on top. In another bowl, squeeze in the lemon and add the red onion cut into thin half-rings. Mix well. Add the remaining olive oil and season with salt and pepper. Tuck the onion into the gaps between the avocado and tomatoes, and spoon some of the onion marinade over the top. Scatter pine nuts over everything, then cover with grated Parmesan. This salad is served with any meat as a side dish, or simply as a zesty accompaniment.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Avocado - 208  kcal/100g
  • Beech nuts - 568  kcal/100g
  • Stone pine nuts (pinia) - 635  kcal/100g
  • Pine nuts - 620  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat - 389  kcal/100g

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