Avocado and Tomato Salad

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas offer creaminess, while cucumbers provide crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is cost-effective.

Cut grape tomatoes in half and place them in a strainer.

Sprinkle salt liberally over the tomatoes and rub gently to release moisture.

Let the tomatoes sit for about 15 minutes to drain excess juice.

Chop mint leaves into thin ribbons (chiffonade) and set aside.

Chop basil leaves into thin ribbons (chiffonade) and set aside.

After 15 minutes, check the tomatoes for moisture and rub them gently again.

In a bowl, combine 3 tablespoons of olive oil, 1 tablespoon to 1.5 tablespoons of lemon juice, and grain mustard to make the dressing.

Add the drained tomatoes and quartered artichokes to the dressing and mix well.

Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the other ingredients.

Add the chopped mint and basil to the bowl and gently mix everything together.

Taste the salad and adjust seasoning with salt and pepper if needed.

Spice Level:

Dietary