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My aunt traveled the world over and brought the recipe for this salad back from the Middle East. It's so colorful and simple to make.—Vicky Rader, Mullinville, Kansas
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 202 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 515 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Tomato Avocado Salad in Taste of Home August/September 1995, p11
Chef Eric Hulme makes a delicious summer salad recipe using ripe tomatoes and creamy avocados. Try this recipe with a juicy filet mignon or tuna steak hot from the grill.Spicy Filet Mignon Recipe Basil Tuna Steaks Recipe
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Reviewed on May. 24, 2012 by parksville
Oops! I made the comment below on the wrong recipe (bad day!). It should be on the Tomato and Avocado Salad recipe. Enjoy.....
Reviewed on May. 25, 2010 by lbj11
This is perfect for hot summer days. I tossed it with less dressing and didn't include the onions. Instead, I sprinkled some feta cheese on top right before serving it. Delicious!
Reviewed on May. 22, 2010 by parksville
Loved the taste of the dressing. Made it 2 hours before serving and refrigerated, then chopped up two tomatoes and two avocadoes, tossed with the dressing in a bowl and served. Didn't bother with the lettuce. My husband and I ate the whole thing between the two of us! Delicious.Trish D - Vancouver Island, BC, Canada
Loved the taste of the dressing. Made it 2 hours before serving and refrigerated, then chopped up two tomatoes and two avocadoes, tossed with the dressing in a bowl and served. Didn't bother with the lettuce. My husband and I ate the whole thing between the two of us! Delicious.
Trish D - Vancouver Island, BC, Canada
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