Ingredients
- 4 little gem lettuce, washed
- 3 ripe beef tomatoes, sliced
- 1/2 small onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp fresh coriander leaves
- 4 ripe avocados
- Juice of 1 lime
- 4 pinches of chilli flakes
- 100g sunblush tomatoes in oil, drained and oil reserved
Method
- 1. Separate the lettuce leaves and arrange on the serving plates. Divide the tomato slices among the plates, then scatter over the onion, garlic and coriander leaves.
- 2. Halve and stone the avocados, then cut each half in quarters. Slip a knife under the pointed end of each quarter and pull away the skin. Slice the avocado lengthways and arrange on the plates. Squeeze over the lime juice to stop them turning brown.
- 3. Sprinkle each salad with a pinch of chilli flakes and season. Scatter with the sunblush tomatoes, drizzling over about 1 teaspoon of the reserved tomato oil. Serve with wholemeal bread.
Nutritional info
Per serving: 204kcals, 17g fat (3.4g saturated), 3.5g protein, 9.6g carbs, 7.8g sugar, 0.4g salt