Salad: Mexico – Ensalada de Tomate y Aguacate (Tomato and Avocado Salad)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
0 min
Total
10 min
Ingredients
3 ripe tomatoes, sliced or cut into wedges 2 ripe avocados, sliced 1 / 4 red onion, thinly sliced 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) lemon juice or red wine vinegar Fresh basil leaves, torn Salt to taste Freshly cracked black pepper to taste
Instructions
1. Arrange tomato slices and avocado slices on a serving plate, tucking red onion among them. 2. Drizzle olive oil and lemon juice or vinegar over the salad. 3. Scatter torn basil, season with salt and pepper, and serve immediately.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 241 kcal
Carbohydrates: 13.1 g
Protein: 2.9 g
Fat: 21.7 g
Saturated fat: 3.1 g
Fiber: 8 g
Sugar: 3.5 g
Sodium: 12 mg
Potassium: 720 mg
Calcium: 23 mg
Iron: 0.86 mg
Vitamin A: 46 µg RAE
Vitamin C: 24.7 mg
Generated: 2026-11-05T19:36:49+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.