Mexican Avocado Salad (Low-Carb, vegetarian)

Ingredients:

• 24 cherry tomatoes, quartered
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ medium onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• ¼ medium head iceberg lettuce, cut into ½-inch ribbons
• 2 ripe avocados, seeded, peeled, and chopped

1. Combine tomatoes, oil, vinegar, salt, and pepper in a medium bowl
2. Let stand at room temperature for 1 hour. 
3. Add onion, jalapeño and cilantro; toss well.
4. Arrange lettuce on a platter and top with avocado. 
5. Spoon tomato mixture on top and serve.

Nutrition (per serving): 100 calories, 9 g fat, 7 g carbs, 2 g protein, 4 g fiber