Name: Tomato Avocado Salad Cups
Ingredients: Ripe Avocados: 2 large, ripe Hass avocados (These provide the creamy base and healthy fats. Look for avocados that yield slightly to gentle pressure.); Tomatoes: 1 pint (about 2 cups) cherry or grape tomatoes, halved or quartered if large (Their sweetness and juicy acidity balance the richness of the avocado. Roma tomatoes, diced, also work well.); Red Onion: 1/4 cup finely diced red onion (Adds a pungent sharpness and beautiful colour. Soak in cold water for 10 minutes to mellow the flavour if desired.); Fresh Cilantro: 1/4 cup chopped fresh cilantro (Provides a distinctive, bright, herbaceous note. If you’re not a fan, parsley can be substituted, though the flavour profile will change.); Lime Juice: 2 tablespoons fresh lime juice (Crucial for brightness, flavour enhancement, and helping to prevent the avocado from browning too quickly.); Olive Oil: 1 tablespoon extra virgin olive oil (Adds a touch of richness and helps meld the flavours together. Choose a good quality oil for the best taste.); Salt: 1/2 teaspoon sea salt, or to taste (Enhances all the other flavours.); Black Pepper: 1/4 teaspoon freshly ground black pepper, or to taste (Adds a subtle hint of spice.); Lettuce Cups: 8-12 large lettuce leaves (Butter lettuce, romaine hearts, or iceberg lettuce work well. Choose leaves that are sturdy enough to hold the filling and form a natural cup shape.); (Optional) Jalapeño: 1 small jalapeño, finely minced (For those who like a little heat. Remove seeds and membranes for less spice.)

Ingredients

Here’s what you’ll need to create these vibrant and delicious Tomato Avocado Salad Cups:

Ripe Avocados: 2 large, ripe Hass avocados (These provide the creamy base and healthy fats. Look for avocados that yield slightly to gentle pressure.)
Tomatoes: 1 pint (about 2 cups) cherry or grape tomatoes, halved or quartered if large (Their sweetness and juicy acidity balance the richness of the avocado. Roma tomatoes, diced, also work well.)
Red Onion: 1/4 cup finely diced red onion (Adds a pungent sharpness and beautiful colour. Soak in cold water for 10 minutes to mellow the flavour if desired.)
Fresh Cilantro: 1/4 cup chopped fresh cilantro (Provides a distinctive, bright, herbaceous note. If you’re not a fan, parsley can be substituted, though the flavour profile will change.)
Lime Juice: 2 tablespoons fresh lime juice (Crucial for brightness, flavour enhancement, and helping to prevent the avocado from browning too quickly.)
Olive Oil: 1 tablespoon extra virgin olive oil (Adds a touch of richness and helps meld the flavours together. Choose a good quality oil for the best taste.)
Salt: 1/2 teaspoon sea salt, or to taste (Enhances all the other flavours.)
Black Pepper: 1/4 teaspoon freshly ground black pepper, or to taste (Adds a subtle hint of spice.)
Lettuce Cups: 8-12 large lettuce leaves (Butter lettuce, romaine hearts, or iceberg lettuce work well. Choose leaves that are sturdy enough to hold the filling and form a natural cup shape.)
(Optional) Jalapeño: 1 small jalapeño, finely minced (For those who like a little heat. Remove seeds and membranes for less spice.)

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Instructions

Follow these simple steps to assemble your fresh and flavourful Tomato Avocado Salad Cups:

Prepare the Avocados: Cut the avocados in half lengthwise and remove the pits. Carefully score the avocado flesh in a grid pattern while still in the skin, then scoop it out into a medium-sized mixing bowl using a large spoon. Avoid mashing the avocado too much; you want nice chunks.
Add Vegetables and Herbs: Add the halved or quartered cherry/grape tomatoes, finely diced red onion, and chopped fresh cilantro to the bowl with the avocado. If using, add the minced jalapeño now.
Make the Dressing: In a small bowl or measuring cup, whisk together the fresh lime juice, extra virgin olive oil, sea salt, and freshly ground black pepper until well combined.
Combine Gently: Pour the dressing over the avocado and tomato mixture in the larger bowl. Using a rubber spatula or large spoon, gently fold everything together. Be careful not to overmix – the goal is to coat all the ingredients evenly while maintaining the texture of the avocado chunks and tomatoes.
Taste and Adjust: Give the salad a quick taste. Adjust seasoning if necessary, adding more salt, pepper, or a tiny squeeze more lime juice according to your preference.
Prepare the Lettuce Cups: Carefully wash and pat dry the lettuce leaves. Select the best-shaped leaves that form natural cups. Arrange them on a serving platter or individual plates.
Fill the Cups: Spoon the tomato avocado salad mixture generously into each prepared lettuce cup. Aim for a nice mound in each cup.
Serve Immediately: These salad cups are best served immediately to ensure the lettuce is crisp and the avocado is at its freshest and greenest. Garnish with extra cilantro sprigs or a sprinkle of black pepper if desired.

Nutrition

Serving Size: one normal portion
Calories: 300