Since June hit, I’ve been relying on this beautiful avocado salad to add a punch of flavor and color to my diet. It’s extremely simple to make and deliciously refreshing.
All you need is:
1/2 ripe avocado
4-5 cherry tomatoes
1-2 tbs. red onion
1 tbs. olive oil
1 tbs. balsamic vinegar
salt and pepper, to taste
Simply dice the avocado into cubes by cutting lengthwise and then crosswise across the flesh of the avocado. Place the cubes in a small bowl. (I recommend splashing a bit of lemon juice onto the unused avocado half -pit intact- and sealing it tightly in a bit of plastic wrap to store in the refrigerator.) Next, slice your cherry tomatoes in half and add to the bowl. Chop your onion and place in the bowl as well. Add olive oil, balsamic, salt and pepper. Stir lightly and enjoy!
This salad is great as an afternoon snack or paired with any protein. I like to serve it alongside eggs in the morning or with whatever meat protein I’m having at night.
This salad makes it extremely easy for me to eat a whole avocado in a day. I won’t judge you if you double the recipe and have the whole thing for lunch — it’s that good!