Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette |
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Prep Time: 3 Minutes Cook Time: 1 Minutes |
Ready In: 4 Minutes Servings: 4 |
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A great side salad, especially for summertime BBQs, with a twist. Ingredients:
1 tablespoon finely chopped fresh parsley |
1 tablespoon lemon juice |
1 tablespoon balsamic vinegar |
1 teaspoon whole grain mustard |
1 teaspoon white pepper |
3 tablespoons olive oil |
1 large tomato (diced) |
1 avocado (diced) |
10 pitted black olives (diced) |
fresh parsley sprig |
Directions:
1. Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
2. Place in refrigerator for at least 1 hour.
3. When ready to serve, combine tomato, avocado, and olives.
4. Pour on vinaigrette, lightly toss, and place in serving dishes.
5. Garnish with parsley sprigs.
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