Avocado-Tomato Cocktail Recipe


MethodMain Ingredient


 Ripe avocado1 , peeled and cut in 1/4-inch dice
 Lemon juice1 Teaspoon
 Tomatoes2 Medium, peeled, seeded and cut in 1/4 inch dice
 Minced onion2 Tablespoon
 Finely chopped fresh parsley2 Tablespoon
 Salt1 Teaspoon
 Freshly ground black pepper To Taste
 Red wine vinegar2 Tablespoon
 Vegetable oil1⁄4 Cup (4 tbs)

Nutrition Facts

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


Cut the avocado in half, and, with a teaspoon, remove the seed and any brown tissuelike fibers clinging to the flesh.
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.