1. The weather here in Michigan turns from hot and humid to absolutely perfect.
3. Heirloom tomatoes fresh from the farmer’s market (and my garden).
For those of you that don’t know, an “heirloom” is a type of tomato that has been passed down from one generation to another. Heirloom tomatoes comes in a variety of bright, beautiful colors. And the best part about them is their taste. Popular types of heirlooms include brandywine, green zebra (my fave), Cherokee purple, German stripe, early girls, and Russian.
The ones I used in this recipe are sunrays, which have a mild taste and a very cool orange color. I picked up a purple pepper from the farmer’s market and tossed in an avocado and some onion to give a nice contrast, both in color and flavor.
Oh, and don’t worry about the seemingly high fat content … it’s all healthy fats. See my article “What Are Good Fats” if you want to know why.
Here’s the recipe for my Heirloom Tomato and Avocado Salad:
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- 1 heirloom tomato (I used a sunray) cut into 1-inch pieces
- 1 avocado (peeled, cored, and diced)
- 1/2 purple pepper (diced … red works equally well)
- 1/4 red onion (diced)
- 1 T olive oil
- 1/4 lime
- 2 tsp. red wine vinegar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Dice the tomato, onion, pepper, and avocado. Immediately squeeze the lime over the avocado to prevent it from browning.
Combine all the veggies into a bowl and add all the other ingredients. Mix thoroughly and let sit in the fridge for 15 minutes or so before serving.
248 calories, 24 g fat, 12 g carbs (7.5 g fiber), 2.5 g protein, 268 mg sodium