This salad reminds me of summer. It has so many flavors and yet, it’s super easy to make. I love to make this salad as a side dish and usually to compliment a fish (Chilean Sea Bass is my favorite combo with this). I will often make too much so I can have it for lunch the next day.
Tomato Avocado Salad
Author: Tracey Lemle
Prep time:
Total time:
Serves: 2
Ingredients
- ½ cup of cherry tomatoes cut in halves
- ½ cucumber cut into quarters
- ½ cup of basil cut into small pieces (remove the stem)
- ⅛ cup of parsley, chopped
- 1 clove of garlic, minced
- ⅓ red onion diced
- 1 avocado
- 1 tablespoon of white wine vinegar
- 1 tablespoon of extra virgin olive oil
- pink himalayan salt and pepper to taste
Instructions
- Combine all ingredients into a bowl