Diabetes-Friendly Recipes
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Game Day Avocado, Black Olive, and Tomato Salad

Chef’s Note: Guacamole has always been a game day tradition and I love it. It even works  as a dip for vegetables if you are avoiding chips. But I always thought it sorta second best without the chips.

This salad has more flavor and texture and is meant to be eaten with a fork (even a plastic one in the colors of your favorite team). I never feel second best or cheated with this on the party table.

If you like it HOT use the jalapeno pepper and cilantro, if you like it milder, use the parsley and green pepper.

This recipe serves two BUT doubles, triples, and quadruples perfectly.

—Ward Alper

Servings: 2
Prep time:

Ingredients

  • 2 medium ripe tomatoes
  • ¼ Cup pitted calamata olives, sliced in half
  • ½ small red onion, sliced thinly
  • 2 Tbs lemon or lime juice
  • 5 Tbs olive oil
  • 1 Tsp chopped parsley or cilantro
  • ½ medium jalapeno pepper seeded and diced very finely (HOT) OR
  • ¼ green pepper diced very finely (MILD)
  • 1 medium ripe Hass avocado

Directions

1. Slice the tomatoes horizontally. Gently squeeze out as much of the seeds and jelly as you can. Cut each tomato half into 4 wedges.

2. Combine all ingredients except the avocado in a bowl and let sit for 15 minutes or more before serving.

3. If you like it HOT use the jalapeno pepper and cilantro, if you like it milder, use the parsley and green pepper. (NOTE: The longer it sits, the more juice and flavors are released.)

4. Remove the flesh from the avocado by cutting in half lengthwise and running a spoon or small spatula around the flesh to remove it from the skin.

5. Cut the avocado into chunks and add to the other ingredients.

6. Salt and pepper to taste.

Nutrition Information

Net carbohydrates 10 g
 

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