Meatless Fridays at

This is a really easy go to salad. It should be eaten right away. Avocados tend to brown when exposed to the air for any length of time. So it is best to peel and cut just before serving. To reduce the browning you could add a bit of lemon juice to the avocado.

Tomato, Onion and Avocado Salad

avocado salad VeronicaINGREDIENTS:
1 pint of grape tomatoes, cut in half
1/2 medium red onion, sliced
2 avocados, peeled and cut into bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 teaspoons dried oregano
3 tablespoons apple cider vinegar
1 tablespoon Dijon Mustard
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine the tomatoes onions and avocado in a medium bowl. In a jar with a tight-fitting lid, add the parsley, garlic, oregano, vinegar, olive oil, salt and pepper. Shake to combine. Pour over salad. Stir to ensure everything is coated with the vinaigrette.
Serve immediately. Do not refrigerate.

Peace be with you!

Copyright 2014 Veronica Gantley