Easy and Tasty Tomato Avocado Salad

This is an easy and extreemly tasty salad to pull together when you have fresh tomatoes handy.

I came back from the organic market this morning with my CSA order in hand.  Oh, the amazing produce I received!  The jewel of the crop were the sweet and perfectly ripe baby tomatoes. 

Tomatoes fall in the middle of the Environmental Work Group’s Clean 15 list so in my books they are not a must buy organic fruit when they are not in season.  During the summer I am lucky enough to receive them as part of my weekly organic produce farm share.

Since I already had some avocados on hand and I always have parsley, it was easy to whip together this fresh, nutritious and delicious salad.  A quick word about the food quality of this salad:

Avocados– Although fairly high in fat, avocados are a great source of antioxidants, fibre and brain super food.

Parsley– A super charged nutritional green food, parsley is way more than a decorative sprig at the side of your plate.  Parsley and parsley juice are a great source of beta-carotene, chlorophyll, essential fatty acids, folic acid, iron, vitamin B12, vitamin K and vitamin C.  It’s even better for you if you juice it.

Tomatoes– This veggie staple has long been linked to heart health. Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides.

Olive Oil – In addition to boosting the immune system and helping to protect against viruses, olive oil has also been found to be effective in fighting against; cancer, heart disease, diabetes and osteoporosis to name a few.

Tomato Avocado Salad Recipe

1 pound of baby tomatoes
1 medium avocado
1/3 cup finely minced red onion
1 cup roughly chopped curly parsley
1/4 cup organic cold pressed olive oil
Pink Himalayan salt (to taste)
Freshly cracked black pepper
2 – 3 teaspoons of fresh lemon juice
2 – 3 teaspoons of white vinegar
2 teaspoons of organic cider vinegar

Wash the tomatoes and split them down the middle
Add the minced red onion
Toss in the parsley
Cut the avocado in half and remove the pit.  Take a small round spoon and scoop out the avacado into small pieces. 
Add the vinegars, olive oil, salt and pepper
Toss the salad
Gently fold in the avocado to avoid mushing it up.
Season to taste. 

This salad is delicious served over a toasted brown rice english muffin.  You can also add some bulgar for a twist on Tabouli.


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