Avocado and Tomato salad

Avocado and Tomato salad

A fresh, light, delicious salad.


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Serves: 4 person(s) Change

Preparation Time: 15 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe


  • 1 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 2 cloves garlic, crushed
  • 1 Tbsp extra virgin olive oil
  • 3 tomatoes, quartered, deseeded, and finely diced
  • 1/2 bunch of shallots, finely sliced
  • 1 cucumber, halved lenthways, deseeded, and finely diced
  • 1/4 cup basil leaves, roughly chopped
  • 1 lemon, juiced
  • 2 medium avocados, halved and skin removed
  • 1 bunch of arugula leaves, rinsed
  • 3 oz black olives


DRESSING: Combine mustard, vinegar, garlic, and olive oil in a small jar with lid and shake well.

SALAD: Place the tomato, shallots, cucumber and basil in a small bowl, add the dressing and mix to combine.

Drizzle the lemon juice over the avocado halves. Use a small knife to remove a 1/2-inch slice of the rounded side of the avocado half. Place the avocado halves on serving plates. Divide the tomato salad equally among the four avocado halves. Garnish with arugula leaves and black olives.

Nutritional Info (per serving)

CALORIES 214 cals
Kilojoules 897 kJ
Fat 15.0 g
Saturated Fat 4.5 g
Cholesterol 0 mg
Sodium 264 mg
Carbohydrates 19.3 g
Fiber 7.7 g
Total Sugars 4.5 g
Protein 3.8 g
Calcium 61.0 mg
Note: A dash indicates no data is available.