- Recipes Home
- Interest Groups
Avocado-Tomato Cocktail Recipe
|Ripe avocado||1 , peeled and cut in 1/4-inch dice|
|Lemon juice||1 Teaspoon|
|Tomatoes||2 Medium, peeled, seeded and cut in 1/4 inch dice|
|Minced onion||2 Tablespoon|
|Finely chopped fresh parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Red wine vinegar||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1040 Calories from Fat 753
% Daily Value*
Total Fat 87 g133.6%
Saturated Fat 11.8 g58.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1984.7 mg82.7%
Total Carbohydrates 61 g20.2%
Dietary Fiber 18.4 g73.7%
Sugars 8.2 g
Protein 7 g14.9%
Vitamin A 97.8% Vitamin C 158.3%
Calcium 9.9% Iron 23%
*Based on a 2000 Calorie diet
Remove the skin by stripping it off with your fingers, starting at the narrow, or stem, end (the dark-skinned variety does not peel as easily; use a small, sharp knife to pull away the skin if necessary).
Dice the avocado and moisten it with the lemon juice to prevent discoloration.
In a mixing bowl, combine the avocado, diced tomato and the minced onion.
Add the parsley, salt and a few grindings of pepper, and gently mix the ingredients together.
With a whisk or fork, beat the vinegar and oil together, then pour it over the avocado-tomato mixture.
Stir thoroughly again, then chill for at least an hour.