Better Than It Looks Avocado Tomato Salad Dip


If you follow me on Facebook or Instagram, you’ve probably noticed I’m working on getting healthyHealthy and fit.  I want to be Denise Austin fit. (Hi Denise!) I like to pretend Denise and I are on a first name basis. I’ve looked up to her for years, though I just signed up for a weight loss plan through her site. (Denise didn’t pay me to say that, but if she wanted to, I’d totally go for it. #justsayin).

Anyway, a big part of getting fit is eating healthy. Last year, I did a great running program but didn’t lose a single pound.  That fun fact showed me the food I choose to put in my body is a big part of my problem.  So I’ve been working on making healthy eating choices.

I’m drinking more water, cutting down on processed foods and incorporating good fats – like avocados!

A favorite recipe is my Better Than It Looks Avocado Salad Dip.  I call it that because, well, it tastes better than it looks.  When whipping this up, I feel like the Pioneer Woman, chopping beautiful red tomatoes and green avocados. And I think, I should take pictures of this, like the Pioneer Woman. Then I stir everything together and…hmm. It’s not so pretty anymore.

But it tastes good! And that’s what counts. Right?

It’s called Avocado Tomato Salad Dip because I like to eat this as a salad, a side dish with my meal. The kids like it as a dip, with tortillas…but I’m trying to get healthy, so I don’t go there.

This is a basic recipe you can dress up with different ingredients, and it will still taste yummy. Next time I might add black beans to pack in protein; that would be good.  And maybe some onion. Feel free to experiment! Because of my allergy, I eat dairy free, but this would be good with cheese, too.

Better Than It Looks Avocado Tomato Salad Dip

4 small-medium tomatoes, chopped for salad, diced for dip
3 ripe avocados, chopped for salad, diced for dip
1 11oz can white shoepeg corn, drained
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a large bowl. Stir gently so that the avocados are slightly broken down, but still chunky. Cover and refrigerate for at least 30 minutes and serve!


Linked To:
Tasty Tuesday at Beauty and Bedlam

3 thoughts on “Better Than It Looks Avocado Tomato Salad Dip

  1. Sounds good! I just discovered black bean & corn salad and love it. I may have to add avocado to mine too. For better aesthetics, try scraping the seeds out of the tomato first and uniform dices.

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