This Simple Tomato Salad Will Become Your Favourite Summer Side Dish
I love entertaining al fresco during the summer months, and my perfect menu is one that reflects the season. In late July, when tomato season hits its peak, we eat our fill. Our friend Pete is a tomato connoisseur. Whenever he and his lovely wife, Mary, come to dinner, I make sure to serve an amazing tomato dish. Pete gave this a 5/5 tomato rating as the best tomato salad he had ever had. From his lips to your ears.
For more of Marilyn’s salad recipes, check out her Blueberry Salad with Barley & Dill.
| Servings |
| 4servings (as a side dish) |
| Servings |
| 4servings (as a side dish) |
- 1 cup fresh parsley leaves finely chopped
- 1/2 cup red onion thinly sliced in half moons
- 2 tbsp fresh lemon juice
- 1/4 tsp table salt
- 1 large ripe avocado
- 12 Campari or Kumato tomatoes quartered
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Ingredients
Servings: servings (as a side dish)
Units:
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- In a large bowl, gently toss together the parsley, red onion, lemon juice, and salt.
- Cut the avocado in half and remove the pit. Using a small spoon, scoop out small pieces of the avocado into the bowl.
- Add the tomatoes, gently toss, and serve right away.
Per serving: 111 calories, 2 g protein, 7 g fat (1 g saturated fat), 12 g carbohydrate (5 g sugar), 5 g fibre, 0 mg cholesterol, 151 mg sodium.
Excerpted from Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family by Mairlyn Smith. Copyright © 2019 Mairlyn Smith. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
