Recipe by kristen
"This salad is a favorite during the hot summer months. Serve it on a bed of your favorite leafy greens with some garlic bread, and everyone is a happy camper."
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quartered cherry tomatoes
seasoned rice vinegar
salt and ground black pepper to taste
avocados - peeled, pitted, and diced
chopped fresh cilantro
green onions, chopped
I've been making this all week in individual portions. Just eyeballing all ingredients- typically half an avocado (a little mashed), red onion as that is what I have, splash of rice vinegar (plain, again- what I have). I had to sub zucchini for the cucumber when I ran out, also tried basil in place of cilantro when I ran out, and added a splash of lime juice. I mix it all up and then put it on top of a plate of spinach leaves (even better to put in a bowl with tight lid and shake). Easy, healthy and delicious. I can't stop making it!!
It would be nigh on impossible not to love this salad--not with these ingredients! I cut it to 2 servings, and because I didn't have seasoned rice vinegar I made my own (1 tablespoon rice vinegar with 1/2-3/4 teaspoon sugar and 1/8 teaspoon kosher salt). I didn't need to add any extra salt, and the tomatoes I had weren't cherry tomatoes but rather the slightly larger pearl tomatoes. Excellent! Thanks, Kristen! My lunch was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Avocado Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 316
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