Avocado, tomato and cilantro salad

This salad has accompagnied me already for many years. It is easy to make, healthy and fits various styles of living and eating. My friend Kathrin inspired me. She learned it during her travels in South-America as a side dish to an Argetian steak. Of course, you can leave the meat or fish out. Next to a curry or some rice dish, it works its wonders as well. She taught me how to make it during an BBQ for our IEMBA Friends**.

It fits the following diets:

• Vegan

• Glutenfree

• Lactose free

I will share the basics, but feel free to add more ingredients to your liking

Ingredients:

1 avocado - chopped in cubes
1 or 2 tomatoes - chopped in cubes
Juice of a lime (fresh)
Olive oil
Salt
Cilantro (alternative: basil)

Preparations:

1. Cut the avocado and tomatoes in eat-sized cubes and add in a bowl.

2. Squize the lime. Add the lime juice to the avocado and tomato

3. Add some olive oil and salt to your liking

4. Stir all ingredients

5. Add cilantro on the top (I love cilantro, so I usually add extra). Alternatively, you can use basil if you are not a cilantro fan.

**IEMBA: International Executive Master of Business Administration. I studied 2014/15 in St.Gallen and today - 10 years later - I am still connected to many fellow students.