Diabetes Recipes
Avocado, Black Olive, and Tomato Salad
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Nutrition Facts
Makes: 2 Serving(s)
Amount Per Serving
Total Carbohyrdates: 10g
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About
Recipe By: Ward Alpar, The Decadent Diabetic
Make this for: Lunch
Category: Salads
This Recipe Makes: 2 Serving(s)
What you'll need
- 1 med ripe Hass avocado
- 2 med ripe tomatoes
- 1/4 cup pitted calamata olives, sliced in half
- 1/4 small red or Vidalia onion, sliced thinly
- 2 tbsp. Champagne or white wine vinegar
- 5 tbsp. olive oil
- 1 to taste salt and pepper
Instructions
- Step 1
Core the tomatoes and cut each tomato into 4 wedges. Cut each wedge in half in the opposite direction of the first cut. - Step 2
Remove the flesh from the avocado by cutting in half lengthwise and running a spoon or small spatula around the flesh to remove it from the skin. cut the avocado into chunks. Combine all ingredients in a bowl and let sit for 15 minutes or more before serving. (NOTE: The longer it sits, the more juice is released.)
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