AVOCADO TOMATO AND HERB SALAD
An easy, but flavorful salad that pairs well with grilled chicken or fish. Use a good, high-quality olive oil for the most delicious result.
Servings: 4
Ingredients
- 2 avocados, diced largely
- 1 cup grape or cherry tomatoes, halved
- Handful of basil leaves
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoon champagne vinegar
- 1 teaspoon honey
- ¾ teaspoon grated ginger
- Salt and pepper to season
- High quality olive oil for drizzling (I used Graza)
- Flaky sea salt for serving (I used Maldon Salt)
Instructions
- Add the olive oil, lemon, vinegar, honey, ginger, salt, and pepper to a bowl and whisk to combine.
- Gently toss the diced avocado with the dressing and set aside to marinate while you prepare the rest of your meal. I let it sit anywhere from 10 to 30 minutes.
- When ready to eat, add the tomatoes and basil.
- Generously drizzle with olive oil and season with flaky sea salt.
- Serve and ENJOY!
Notes
I’ve tried to make this more complicated with other ingredients, but have always come back to this basic recipe. But many of you have boosted the salad with chopped cucumber and chickpeas for added protein.
Nutrition
Calories: 293kcal | Carbohydrates: 12g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 12mg | Potassium: 573mg | Fiber: 7g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 1mg