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Tomato, Avocado, and Feta Salad with Tahini-Balsamic Vinaigrette
KALYN'S KITCHEN10Ingredients
15Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 tomatoes (vine-ripened red summer, cut into thick half-slices)
- 2 avocados (medium, cut into slices)
- 2 oz. crumbled feta (more or less to taste)
- sea salt (to taste)
- fresh ground black pepper (to taste)
- 1 Tbsp. white balsamic vinegar (or sherry vinegar, Use a mild light-colored vinegar if you don't have one of those kinds.)
- 2 tsp. lemon juice (fresh-squeezed, I used my fresh-frozen lemon juice.)
- 1 tsp. tahini (Soom Tahini is wonderful if you can find it.)
- salt (to taste; I used about 1/4 tsp. sea salt)
- 2 Tbsp. extra-virgin olive oil
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium560mg23% |
| Potassium800mg23% |
| Protein5g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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