It’s hard to beat fresh vine-ripened tomatoes from the garden.
One of my favorite ways to use them is in this sliced tomato salad with avocados and mushrooms, which is not only delicious, but chock full of good nutrition.
The salad is relatively low in the “bad” stuff like saturated fat, sodium and sugar, but rich in fiber, potassium and Vitamins A and C. Bolthouse Farms makes a delicious classic balsamic vinaigrette dressing with olive oil that only has 15 calories per tablespoon.
This side dish is also super easy-peasy to make – always a plus in my book. Just slice up the produce, toss with dressing and chill in the refrigerator. That’s all there is to it.
The recipe makes two generous-sized servings.
- 2-3 medium-size tomatoes
- 1 medium-size avocado
- 6 large fresh mushrooms
- 2-3 tablespoons balsamic vinaigrette dressing
Thoroughly wash produce, remove stems from tomatoes and mushrooms and peel avocado.
Thinly slice tomatoes, avocado and mushrooms.
Toss with the balsamic vinaigrette dressing.
To enhance flavor, refrigerate for a half hour or so before serving.
Calories per serving: 125 | Carbohydrates: 13 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 85 mg | Potassium: 610 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 18% | Vitamin C: 31% | Calcium: 2% | Iron: 8%