YMCA Healthy Living Magazine, powered by n4 food and health (Autumn 2015) | Page 9

Nutritional information per serve:
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Energy: 2,370kJ
Total fat: 59g
Saturated fat: 11g
Monounsaturated fat: 38g
Protein: 4g
Fibre: 6g
Total carbohydrate: 4g
Sugars: 3g
Sodium: 440mg

AVOCADO AND

TOMATO SALAD
Serves
4

Ingredients

2 avocados, halved with skin removed
1 lemon, juiced
3 Roma tomatoes, quartered, deseeded, finely diced
½ bunch shallots, finely sliced
1 Lebanese cucumber, halved lengthways, deseeded
and finely diced
¼ cup basil leaves, roughly chopped
1 bunch rocket leaves, rinsed
½ cup baby black olives

Dressing:

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 cloves garlic, crushed
½ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste

Method
1

Combine dressing ingredients in a small
jar with lid and shake well.

2

Place the tomato, shallots, cucumber
and basil in a small bowl; add the
dressing and mix to combine.

3

Drizzle the lemon juice over the
avocado halves. Use a small knife to
remove a 2mm to 3mm slice of the
rounded side of the avocado half. Place
the avocado halves on serving plates.
Divide the tomato salad equally among
the four avocado halves. Garnish with
rocket leaves and black olives.

Discover more avocado recipes
at www.avocado.org.au

AUTUMN 2015 YMCA HEALTHY LIVING MAGAZINE

9