Tomato, Basil and Avocado Salad
By Julie Garden Robinson
1/4 c. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. fresh minced garlic
1/4 tsp. salt
1/8 tsp. fresh cracked black pepper
2 ripe avocados, halved, seeded, peeled and diced
2 pints grape or cherry tomatoes, halved
1/3 c. loosely packed fresh basil ribbons (or chopped basil)
Whisk together the olive oil, balsamic vinegar, garlic, salt and pepper in a bowl and set aside.
In a separate bowl, mix tomato and avocado together while being careful not to mash the avocado too much. Add basil and drizzle with the balsamic vinaigrette. Serve immediately.
Makes eight servings. Each serving has 160 calories, 14 grams (g) fat, 2 g protein, 9 g carbohydrate, 4 g fiber and 85 milligrams sodium.
(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences. Follow her on Twitter @jgardenrobinson)