Recipes
Recipes

Tangy tomato and avocado salad

This dazzling Mexican-style salad is a fiesta of flavours

This dazzling Mexican-style salad is a fiesta of flavours

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(200 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 98p per serving

Nutritional Information

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

1
Put the onion in a non-metallic bowl and squeeze over the lime juice. Toss together and set aside. 
2
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.
3
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.