Avocado, Black Olive, and Tomato salad
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
HOW TO PREPARE THE RECIPE::
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.