Avocado and Vegetable Salad

2 servings

15 minutes

A bunch of vegetables and greens in this salad turn into a hearty dish thanks to the avocado. But you shouldn't be afraid of it: the fats in avocado are exclusively vegetable, so they don't threaten either extra pounds or cholesterol plaques. Like most salad recipes, this one is good because you can take any liberties in its preparation: you can leave it as an appetizer, seasoning it with greens and citrus fruits, or you can turn it into a main dish, choosing something more substantial like cheese, nuts or chicken breast. In any case, such a salad for lunch or dinner is definitely something very healthy.

Energy value per serving

• Calories: 217.5
• Proteins: 2.7g
• Fats: 18.9g
• Carbohydrates: 9g

Ingredients

• Tomatoes: 2 pc
• Avocado: 1 pc
• Red onion: 0.5 pc
• Corn salad: 60 g
• Pink Himalayan Salt: pinch
• Lime: 0.5 pc
• Olive oil: 20 ml

Cooking steps

1. Peel the tomatoes and avocado. Cut the tomato into wedges, and the avocado and onion into half-rings.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Avocado: 1 piece
   • Red onion: 0.5 piece

2. Mix all ingredients and add corn and frisée lettuce leaves.

   Required ingredients:

   • Corn salad: 60 g

3. Use a mixture of olive oil, lime juice, and Himalayan salt as a dressing.

   Required ingredients:

   • Olive oil: 20 ml
   • Lime: 0.5 piece
   • Pink Himalayan Salt:  pinch