Avocado Tomato Salad
A must-make summer recipe, this avocado tomato salad has cucumber, corn and feta and is tossed in white balsamic vinaigrette.
Servings: 4
Ingredients
- 2 garlic cloves, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons white balsamic vinegar
- 1/4 cup olive oil
- 1 pint cherry tomatoes or grape tomatoes, halved
- 2 avocados, diced
- 1 English cucumber, diced
- 1 ear corn, kernels sliced off
- 1/4 cup finely chopped red onions
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped basil, parsley and chives
Instructions
- In a large bowl, whisk the garlic, mustard, salt, pepper, vinegar and olive oil.
- Stir in the tomatoes, avocados, cucumbers, corn, red onions and feta.
- Then fold in the parsley, basil and chives.
Notes
The proportion of basil, parsley and chives in that 1/4 cup chopped fresh herbs is up to you. Base it on your flavor preference and what you have in your kitchen.
If you want to add lettuce such as chopped romaine, baby spinach or arugula, wait to toss it in until you are about to serve the salad.
Alternate version: You can use cilantro for all the herbs and change the flavors to Tex-Mex. Also, substitute white wine vinegar or fresh lime juice for the white balsamic vinegar.
You can store leftover salad in an airtight container in the refrigerator up to 3 days. The salad will soften slightly the longer you keep it. The vinaigrette will help prevent the avocados from browning.
Nutrition
Calories: 364kcal | Carbohydrates: 20g | Protein: 6g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 11mg | Sodium: 499mg | Potassium: 909mg | Fiber: 8g | Sugar: 7g | Vitamin A: 945IU | Vitamin C: 41mg | Calcium: 112mg | Iron: 2mg