Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette - cooking recipe

Ingredients

1 tablespoon finely chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon whole grain mustard
1 teaspoon white pepper
3 tablespoons olive oil
1 large tomatoes (diced)
1 avocado (diced)
10 pitted black olives (diced)
fresh parsley sprig

Preparation

Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
Place in refrigerator for at least 1 hour.
When ready to serve, combine tomato, avocado, and olives.
Pour on vinaigrette, lightly toss, and place in serving dishes.
Garnish with parsley sprigs.