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Avocado Salad


Avocado Salad

3 servings: 25 mg. sodium per serving)

1 large avocado, chopped into bite size pieces
1/2 cup finely chopped tomato (1/4 inch pieces), drained
1/4 cup finely chopped onion
1 Tablespoon fresh lemon or lime juice
1/4 teaspoon lemon pepper with garlic and onion *
1/8 teaspoon black pepper
cilantro to taste, chopped fine (optional)

Prep. Instructions

Combine all ingredients in a bowl.
Refrigerate for 1/2 hour before serving.
Serve on a leaf of green lettuce. - Copyright © 2023 Judy Reynolds