Not all avocados and tomatoes are destined to become guac: This super simple, bright salad marries ripe summer tomatoes and creamy avocado with sweet mango and balsamic vinegar for a refreshing side dish. Serve it as an appetizer, light lunch, or with grilled fish, chicken, or steak. MORE: Easy Arugula Salad with Roasted Fennel Serves 4 1 med yellow heirloom tomato, sliced 1 med red tomato, sliced 1 avocado, sliced ½ mango, sliced 8–10 pistachios, shelled 1 Tbsp goat cheese 1 Tbsp olive oil 1 Tbsp balsamic vinegar Divide tomato, avocado, and mango evenly among 4 plates. Sprinkle pistachios and goat cheese on top and drizzle with oil and vinegar. Add salt and pepper to taste. NUTRITION (per serving) 150 cal, 3 g pro, 13 g carb, 4 g fiber, 7 g sugars, 11 g fat, 2 g sat fat, 35 mg sodium
