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Tangy tomato and avocado salad

This dazzling Mexican-style salad is a fiesta of flavours

By , 31 May 2017

(197 votes)

Tangy tomato and avocado salad
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 298g serving contains
  • Energy

    948KJ

    226KCAL

    11%
  • Fat

    17.3g

    med

    25%
  • Saturates

    4.5g

    med

    23%
  • Sugars

    7.2g

    low

    8%
  • Salt

    0.60g

    low

    10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 318kJ/76kcal.
Ingredients
  • 1 small red onion, finely sliced
  • Juice 1 lime
  • 750g tomatoes (mixed sizes) 
  • 1 large avocado, cubed
  • 100g Chosen by you Light Greek Salad Cheese, crumbled
  • 2tbsp rapeseed oil
  • 25g roughly chopped coriander
Method
  • Put the onion in a non-metallic bowl and squeeze over the lime juice. Toss together and set aside. 

  • Preheat a barbecue or griddle pan to high and dry-roast the tomatoes for 4-5 mins, turning occasionally until lightly charred, blistered and soft. You may find it easier to thread smaller, cherry tomatoes on a skewer. Remove from the heat and allow to cool slightly.

  • Halve the larger tomatoes. Put all the tomatoes in a bowl and stir in the onions and lime juice mixture, avocado, crumbled cheese, rapeseed oil and chopped coriander. Transfer to a serving dish or platter and serve immediately.