Tomato and Avocado Salad Recipe

A puree of peas and a handful of fresh herbs lend this nutritious dressing its emerald green glow. With only a speck of fat and minimal calories, it provides a significant amount of vitamins A and C – with calcium and iron, too – when dressing a salad of red, ripe tomatoes, buttery avocado recipe and low-fat mozzarella cheese.


  • 1 (8.5 ounce) can sweet peas, drained
  • 1 cup fresh herb leaves
  • 2 scallions, trimmed and coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons white, distilled vinegar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Kosher salt, to taste

For the Salad:

  • 3 large ripe tomatoes, each cut in 6 slices
  • 2 small avocados, pitted and peeled, each cut in 9 wedges
  • 18 slices low-fat mozzarella
  • Kosher salt and ground black pepper, to taste
  • 1 lemon, cut into wedges


Alternate the tomato slices, avocado wedges and mozzarella slices on a serving platter or 6 individual plates. Season with salt and pepper. Drizzle half of the dressing over the salad and garnish with lemon wedges. Serve the remaining dressing on the side.

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