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Avocado-Tomato Salad

Servings: 6

Avocado and lime juice help cool things off after a few bites of the spicy frittata and the sweet heat from the roasted sweet potatoes. A simple vinaigrette of olive oil and fresh lime juice coats juicy tomatoes and refreshing avocado and cucumber.


For the dressing

  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. fresh lime juice
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

For the salad

  • 1 pint cherry or grape tomatoes, halved
  • 1 small cucumber, peeled, seeded, quartered and cut into 1/2-inch pieces
  • 1⁄4 red onion, finely chopped
  • 2 ripe avocados, diced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper


Make the dressing

In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Set aside.

Make the salad

In a serving bowl, combine the tomatoes, cucumber, and red onion. Toss with dressing to coat. Add the diced avocados and gently toss to coat. Serve immediately.


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