Mother Earth Living

Earth Fare: Avocado, Tomato and Red Onion Salad

This beautiful, flavorful salad is loaded with antioxidants, omega-3 fatty acids, vitamins A and C, and fiber—a real powerhouse of nutrition.
By Claire Criscuolo
March/April 2006
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This delicious, nutritious salad incorporates avocado, tomatoes and red onions with basil and golden balsamic vinaigrette.
Photo By Povy Kendal Atchison


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Avocado, Tomato and Red Onion Salad
Serves 6

This beautiful, flavorful salad is loaded with antioxidants, omega-3 fatty acids, vitamins A and C, and fiber—a real powerhouse of nutrition. Find all-organic ingredients at health-food stores.

3 large, hothouse (if local is not available) tomatoes, each cut into 6 wedges
2 large, just-ripe avocados, peeled and sliced
1 medium red onion, sliced into thin rings, separated
2 tablespoons lightly toasted pine nuts
6 fresh basil leaves, sliced in half lengthwise
2 tablespoons extra-virgin olive oil
1 tablespoon flax or lemon oil
Juice from 1/2 lemon
Sea salt and black pepper to taste

1. Place tomatoes, avocados, onion, pine nuts and basil leaves into a bowl. Using two wooden spoons, toss gently to mix.

2. Drizzle olive oil and flax oil evenly over the top and toss gently to coat. Drizzle lemon juice evenly over the top, then sprinkle lightly with sea salt and pepper.

3. Toss gently but thoroughly to combine. Taste for seasonings.








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