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Recipe By: Ward Alpar, The Decadent Diabetic
Make this for: Lunch
This Recipe Makes: 2 Serving(s)
What you'll need
1 medripe Hass avocado
2 medripe tomatoes
1/4 cuppitted calamata olives, sliced in half
1/4 smallred or Vidalia onion, sliced thinly
2 tbsp.Champagne or white wine vinegar
5 tbsp.olive oil
1 to tastesalt and pepper
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.)