This Mexican avocado tomato salad is a very useful vegan salad recipe. Serve it by itself or as a topping on enchiladas or tacos. It’s also keto and low-carb friendly recipe.
In a bowl, add the avocado and onions. Drizzle the lemon juice
Add the tajin, cumin, salt, chili powder and chia seeds
Add the tomatoes and avocado oil
Mix well and serve immediately
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Notes
** NUTRITION INFO IS APPROXIMATE **- Always buy chia seeds whole and grind them as you need. Grinding them makes it easier to absorb them, but ground chia will go rancid quickly. - You can add marinated feta cheese, marinated tofu or mozzarella. This will help add Vitamin K2 to this recipe.- Use firm tomatoes and firm avocado in this recipe. If the tomatoes are ripe, they will make this a runny salad. Ripe avocados will become mushy just by mixing the ingredients.- You can use any kind of tomatoes, just cut them into bite size pieces. You can try sun-dried tomatoes too and let me know how it turns out.- Tajin can be subbed for lemon pepper. You can add cayenne pepper too.