Avocado Tomato Salad Recipe
This simple, colorful salad from Ginger Burow, Fredericksburg, Texas, combines fresh tomatoes with avocados. It goes great with any kind of Mexican food or it makes a wonderful appetizer when spooned on a toasted baguette.
- 4 cups chopped tomatoes
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 medium ripe avocados, peeled and cubed
- 1 tablespoon lime juice
- 1. In a large bowl, combine the tomatoes, green pepper, onion, salt and pepper. Place the avocados in another bowl; sprinkle with lime juice and toss gently to coat. Fold into tomato mixture. Serve immediately. Yield: 6-8 servings.
3/4 cup equals 134 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 215 mg sodium, 11 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
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