Recipe courtesy of Kathy Gunst
Tomato, Avocado, and Red Onion Salad with Herb Vinaigrette
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 396
- Total: 20 min
- Prep: 20 min
Ingredients
3 tablespoons red wine vinegar
1/4 cup plus 1 1/2 teaspoons olive oil
1 tablespoon minced fresh chives
1 tablespoon minced fresh flat leaf parsley
Salt and freshly ground black pepper
2 medium ripe tomatoes, cut into 1/4-inch thick slices
1 small red onion, thinly sliced
1 large avocado, cut crosswise into 1/3-inch thick slices
Directions
- Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
- Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.