Nutritional Info

Nutrition Facts

Serving Size 1 (123g)

Calories 236
Calories from Fat 143 (61%)
Amount Per Serving %DIV
Total Fat 15.9g 24%
Saturated Fat 3.9g 20%
Monounsaturated Fat 10.3g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 59.4mg 20%
Sodium 50.8mg 2%
Potassium 244mg 5%
Total Carbohydrate 3.7g 1%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 16.9g 34%

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Recipe Description
With luscious ripe tomatoes and rich, flavorful avocados alone this would be a great salad. It is a contemporary recipe, inspired by a salad I ate in Milan. Imported provolone has a sharp, slightly smoky flavor and a drier texture than the sliced domestic cheese. Tarragon is not used very much in Italy but here it adds something a little different. If you prefer not to use it, just leave it out or substitute another herb such as basil or parsley.
Prep time
15 min
Cook time
0 min
Ready In
15 min


Serves Tool

Serves To:USMetric
1 Bunch(bn)  boston or leaf lettuce
1/4 Cup(c)  olive oil
2 Tablespoon(T)  lemon juice
1 Teaspoon(t)  dijon mustard
1 Pinch(pn)  salt, to taste
6   basil leaves, torn into bits
1 Tablespoon(T)  fresh tarragon, chopped
2   small ripe avocados, peeled and sliced
4 Ounce(oz)  imported provolone, sliced
2   medium tomatoes, sliced
1 Pinch(pn)  black pepper, freshly ground, to taste


Trim the lettuce, discarding the outer leaves and any that are bruised. Wash it in several changes of cool water. Dry very well. Tear the lettuce into bite sizde pieces. There should be about 8 cups. In a small bowl, whisk together the oil, lemon juice, mustard, salt and pepper to taste. In a deep platter, toss together the lettuce, basil, and tarragon. Add half of the dressing and toss well. Arrange the avocado, provolone, and tomato slices alternately on top. Drizzle with the remaining dressing and serve immediately.

Additional notes

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Avocado and Tomato Salad
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