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Avocado Salad With Tomato Dressing


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  • 2 tablespoons sun-dried tomatoes
  • 1 garlic clove
  • 1/8 teaspoon salt (optional)
  • 1 1/2 tablespoons balsamic or red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 tablespoon minced fresh basil (or 1/2 tspn dried basil)
  • 1 ripe firm avocado halved, pitted, peeled and sliced
  • 2 teaspoons lemon juice
  • 1/4 pound mozzarella cheese cut 1" cubes
  • 4 cups alfalfa sprouts or lettuce finely chopped
  • 2/3 cup seasoned croutons
  • 2 tablespoons grated Parmesan cheese


Servings 2


Step 1

Drain tomatoes (if oil packed) and mince. Combine garlic and salt in a mortar and mash to a paste.

Combine garlic paste with tomatoes, vinegar, oil, water and basil in a jar with a tight fitting lid. Shake vigorously until emulsified.

Combine avocado, lemon juice and cheese in a mixing bowl. Add enough dressing to coat well. Toss and serve on a bed of sprouts. Sprinkle with croutons and Parmesan cheese.

This recipe yields 2 servings.

Calories: 327
Carbs: 16g
Protein: 15g
Fiber: 6g
Fat: 25g
ECC = 10g

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