Tomato and avocado salad
With spring onions, a honey-mustard dressing and crunchy tortilla chips
Sliced tomatoes, creamy avocado and spring onions in a honey, mustard and red wine vinegar dressing, with tortilla chips stirred in at the end for crunch. It is a quick, Mexican-style side for parties and barbecues. Add the chips just before serving and eat it straight away, before they soften.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the salad
For the dressing
Method
0/6 doneStep 1: Put 12 ½ oz tomatoes and 1 bunch spring onions in a bowl and season with ½ tsp salt and ¼ tsp ground black pepper.
Step 2: Peel 2 avocados, halve them, remove the stones and slice. Squeeze 2 tsp lemon juice over them straight away to stop them browning.
Step 3: Gently mix the avocado with the tomatoes and onions.
Step 4: Put 3 tbsp olive oil, 2 tbsp red wine vinegar, 2 tsp honey and 2 tsp mustard powder in a screw-top jar and shake vigorously to mix.
Step 5: Toss the dressing into the salad.
Step 6: Just before serving, stir in 5 ½ oz tortilla chips. Serve immediately.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 24 g
- Fat
- 21 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tomato and avocado salad take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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