Avocado-Onion Salad

By Marian Burros

Published February 16, 1982

Total Time
5 minutes
Rating
4(7)
Comments
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Ingredients

Yield:3 servings

  • 1 large ripe avocado, cut in small cubes

  • 1 small onion, chopped medium fine

  • 2 to 3 tablespoons red wine vinegar

  • 1 tablespoon chopped freshly parsley

  • ½ teaspoon dried marjoram leaves

  • 1 roasted canned red pepper, sliced or 2 tablespoons sliced pimientos

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

12 grams carbs; 157 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 7 grams fiber; 10 milligrams sodium; 2 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix avocado and onion with vinegar. Add parsley and marjoram to avocado.

  2. Step 2

    Add pepper. Mix well.

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4 out of 5
7 user ratings
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