Artichoke, Black olive and Tomato Salad

Avocado, Black Olive, and Tomato salad

2 servings

Net carbohydrates    10g.

1 – medium ripe Hass avocado

2 – medium ripe tomatoes

¼ – cup pitted calamata olives, sliced in half

2 Tbsp. Champagne or white wine vinegar

5 Tbsp. olive oil

Salt and pepper to taste




Core the tomatoes and cut each tomato into 4 wedges. Cut each wedge in half in the opposite direction of the first cut.


Remove the flesh from the avocado by cutting in half lengthwise and running a spoon or small spatula around the flesh to remove it from the skin. Cut the avocado into chunks.

Combine all ingredients in a bowl and let sit for 15 minutes or more before serving. NOTE: The longer it sits, the more juice is released.