Recipe By: Ward Alpar, The Decadent Diabetic
Make this for: Lunch
This Recipe Makes: 2 Serving(s)
What you’ll need
1 med ripe Hass avocado2 med ripe tomatoes1/4 cup pitted calamata olives, sliced in half1/4 small red or Vidalia onion, sliced thinly2 tbsp. Champagne or white wine vinegar5 tbsp. olive oil1 to taste salt and pepper
Core the tomatoes and cut each tomato into 4 wedges. Cut each wedge in half in the opposite direction of the first cut.
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. cut the avocado into chunks. Combine all ingredients in a bowl and let sit for 15 minutes or more before serving. (NOTE: The longer it sits, the more juice is released.)