Tomatoes are refreshing to eat during hot weather.
This simple tomato and avocado salad recipe will yield six servings. Although each serving has a fat content of nearly 32 grams, it's from the healthy, monounsaturated fat found in the avocados. This salad is also less than 400 calories. It's ideal for both when you're watching your weight and when you want to eat a cold dish during the hot weather months.
Instructions
Chop the Vegetables
1. Slice the avocados in half with a chef's knife separate the halves.
2. Carefully hit the seed with the knife until they are stuck together, then twist the knife to remove the pit from the avocado.
3. Remove avocado flesh from the skin with a spoon. Then dice the avocado into small pieces with the knife on a cutting board.
4. Rinse off four large tomatoes with water.
5. Chop the tomatoes into pieces on the cutting board with the chef's knife.
6. Peel one small red onion.
7. Dice the onion with the chef's knife.
Toss the Salad Together
8. Put the chopped vegetables into a large serving bowl.
9. Sprinkle 1/4 tsp. of fresh black pepper into the bowl.
10. Toss the ingredients with a wooden spoon.
11. Pour 4 oz. of balsamic vinaigrette into the salad.
12. Toss the salad again.
13. Cover the bowl with the lid and let the bowl sit in the refrigerator for at least 1 hour.
Tags: chef knife, with chef, with chef knife, cutting board, during weather, with knife