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Avocado and tomato salad

Avocado and Tomato Salad

Avocado, tomato, and olives make for unforgettable enjoyment. This light salad can stand in for a full dinner or lunch. Thanks to the avocado, you won't feel hungry. It's served without croutons or bread. The salad is great for anyone watching their figure or into fitness. Light, nourishing, and colorful, it's perfect as a diet dish and during Lent, too.

Elen

Recipe author

Composition / ingredients

Servings:

Avocado

Tomatoes

Olives

Garlic

Balsamic vinegar

Olive oil

Salt

0.4

Ground black pepper

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 70 % 19 g

Carbohydrates 26 % 7 g

198 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Prepare the avocado. Cut it in half, remove the pit, and peel it.
Step 2:

Wash and dry the tomato.
Step 3:

Peel the garlic.
Step 4:

Slice the avocado.
Step 5:

Arrange it on a serving plate. Drizzle with vinegar and extra-virgin olive oil, and salt it.
Step 6:

Cut the tomato into wedges.
Step 7:

Lay the tomato over the avocado, salt to taste, sprinkle with vinegar, and drizzle with oil.
Step 8:

Sprinkle finely chopped garlic over the top of the salad.
Step 9:

The final touch: green olives and ground black pepper to taste.

To make cooking enjoyable, make it with love. Cut the vegetables into thin, medium-sized slices so the flavor of each ingredient comes through clearly in the salad.