Tomato and Avocado Salad

Dinner, Lunch, Vegan

This Tomato and Avocado Salad is full of tasty ingredients like artichoke hearts, grape tomatoes, black beans, fresh avocado, vegan feta cheese and red onion to name a few.  It’s a great salad to have for lunch or dinner because it’s full of flavor, it’s healthy, and it’s quick and easy to make.  It’s topped off with a light vinaigrette dressing.

In addition to Whole Foods MarketWegmans and Sprouts Farmers Market, I’ve found that Mom’s Organic Market also has an excellent selection of fruits and vegetables.  You can discover many hard to find ingredients in their baking, fresh fruits and vegetables aisles.  For some great kitchen essentials, check out the ones I use on my Shop Page.

Tomato and Avocado Salad

1 Medium Red onion, chopped
1/2 Teaspoon of Himalayan salt
1/2 Teaspoon of black pepper
1 Garlic clove, minced
3 Tablespoons of olive oil
1 1/2 lemons, juiced
1/2 Teaspoon of Dijon mustard
1 Pint of cherry tomatoes, sliced lengthwise
1-2 Medium of avocados, chopped
1 14 oz. jar of artichokes, chopped, drain juice
1 Tablespoon of fresh basil, chopped
1 15 oz. can of black beans
1 3 to 4 oz. Package of vegan feta cheese, (crumble quantity as desired), @Violife

-In a small size bowl, combine the Himalayan salt, black pepper, garlic, olive oil, lemon juice and Dijon mustard. Mix to combine and set aside. Then add the cherry tomatoes, artichokes, red onion, avocados, basil, black beans salt and pepper seasoning to a large bowl. Add vegan cheese as desired. Add dressing to the salad and lightly toss. Enjoy!



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