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Ingredients
- 3-4 lg. tomatoes
- 2 med. avocados
- 1/4 c. minced fresh basil
- 4 minced green onions (using the green ends)
- 1/2 to 1 c. vinaigrette (recipe follows)
- Freshly grnd black pepper to taste
Directions
- Slice the tomatoes and avocados about 1/4 to 1/2 inch thin and place on a large serving platter in alternate, overlapping layers. Sprinkle the basil, green onions and a little salt and freshly grnd black pepper over all. Drizzle vinaigrette, using 1 c. of dressing if desired lots, over the salad and serve at room temperature. Dress the salad as soon as possible to prevent the avocado from browning. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 841g | |
| Calories 444 | |
| Calories from Fat 275 | 62% |
| Total Fat 30.61g | 38% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 2514mg | 72% |
| Total Carbs 44.11g | 12% |
| Dietary Fiber 21.9g | 73% |
| Sugars 17.92g | 12% |
| Protein 10.28g | 16% |
