Avocado & Cherry Tomato Salad With Mustard VinaigretteServes 4 Salads
2 Hass avocados [pitted, scooped & diced into bite size pieces]
1 Pint of cherry tomatoes [about 2 cups, slice cherries in half]
1/3 Cup of white or spanish onion [small dice]
1/3 Cup of whole cilantro [chopped, stems & all]
1 Teaspoon of whole grain dijon mustard
1 Tablespoon of yellow mustard
1/2 Lime [juice]
2 Teaspoons of sugar or 1 packet of stevia sugar
3 Medium pinches of salt [kosher]
- In a small bowl whisk together the whole grain dijon, yellow mustard, sugar, half the juice of the lime and salt. Set aside for later use.
- Place all of the salad ingredients into a large bowl, you can squeeze the other half of the unused lime on top and sprinkle a pinch of salt. Mix the salad lightly and pour the dressing on top.
- Carefully toss the salad with the dressing and serve.
Tip - When mixing the salad avoid tossing it harshly you don’t want the avocado getting mushed, you want it to stay whole and in tact.
Tip - Avoid pouring the vinaigrette ahead of time it will make the salad watery and wilty. You want to pour and lightly toss the vinaigrette right before serving to maintain the freshness.