Tomato & Avocado Pinwheel Salad
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tomatoes
cut into wedges |
|
| 2 | each |
avocados
pitted, peeled, cut up |
|
| 2 | tablespoons |
lime juice
|
|
| Vinaigrette | |||
| ½ | cup |
balsamic vinegar
|
|
| 1 | each |
garlic cloves
|
|
| 3 | tablespoons |
onions
grated |
|
| 1 | tablespoon |
artifical sweetener
|
* |
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tomatoes
cut into wedges |
|
| 2 | each |
avocados
pitted, peeled, cut up |
|
| 3E+1 | ml |
lime juice
|
|
| Vinaigrette | |||
| 118 | ml |
balsamic vinegar
|
|
| 1 | each |
garlic cloves
|
|
| 45 | ml |
onions
grated |
|
| 15 | ml |
artifical sweetener
|
* |
| 59 | ml |
olive oil
|
|
Directions
Sprinkle tomato and avocado wedges with lime juice.
On a serving platter, arrange laternate slices of tomato and aovcado in a pinwheel fashion.
For the vinaigrette, whisk together vinegar, garlic, salt, onion and sweetener.
Gradually pour in the oil and whisk to blend.
Pour this vinaigrette over the wedges.
Serve.
