Mexican · Lunch
Avocado and Tomato Salad
A Mexican-style salad pairing ripe avocado with juicy tomato, red onion and jalapeno, dressed in lime juice and olive oil, finished with cilantro, cotija cheese and pumpkin seeds. Served chilled as a light, no-cook plate with bright acidity balancing the creamy avocado.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
401Calories
8.2gProtein
34.6gFat
20.4gCarbs
6.2gSugar
11.5gFiber
462mgSodium
7mgChol
6.9gSat Fat
1080mgPotassium
114mgCalcium
1.9mgIron
0.1mcgVitamin B12
31mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice the avocado and dice the tomato, then thinly slice the red onion and jalapeno, discarding seeds for less heat.
2
Toast pumpkin seeds in a dry skillet over medium heat for 2 minutes, shaking the pan, until golden.
3
Combine avocado, tomato, red onion and jalapeno in a bowl. Whisk lime juice, olive oil, salt and pepper together, then pour dressing over and toss gently.
4
Plate
Transfer to a plate, scatter cilantro, cotija cheese and pumpkin seeds over the top, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g avocado
- 150g150g tomato
- 40g40g red onion
- 11 jalapeno
- 30ml30ml lime juice
- 30ml30ml olive oil
- 8g8g cilantro
- 14g14g cotija cheese
- 18g18g pumpkin seeds
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
