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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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
- 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.
Total Fat 8g
Saturated fat 1g
Dietary fiber 4g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness