This colorful tomato salad is full of cancer-fighting and heart-healthy compounds. Drizzle the veggies with your own zingy shallot-lemon dressing.
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Ingredients
1 pound medium beefsteak tomatoes, cut into wedges
1 cup cherry tomatoes, halved
½ English cucumber, sliced into half moons
½ avocado, sliced
½ cup fresh flat leaf parsley (leaves only)
1 shallot, thinly sliced into rings
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Directions
- In a large bowl, combine the beefsteak and cherry tomatoes, cucumber, avocado, parsley and shallot.
- Add lemon juice, olive oil, salt and pepper.
- Toss gently to coat.
Nutrition information
Calories 117
Total Fat 8g
Saturated fat 1g
Protein 3g
Carbohydrate 13g
Dietary fiber 4g
Sugar 5g
Cholesterol 0g
Sodium 89mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
