Tomato Avocado Salad
Late summer flavors of vine-ripened tomatoes and fresh basil pair perfectly with creamy avocado in this delicious salad. It’s a great source of fiber, heart healthy fats and phytonutrients. Try serving alongside grilled fish or poultry. Make just ahead of the meal for the freshest flavor.
SERVES: 4 PREP TIME: 5 minutes
Classic combination
Basil adds a unique twist to this classic combination
Ingredients
2 cups cherry tomatoes halved or chopped fresh tomatoes
1 large avocado, fully ripe
1/2 small red onion, thinly sliced
Basil Vinaigrette Dressing
1 Tablespoon extra virgin olive oil
1 Tablespoon white wine vinegar
2 Tablespoons fresh basil, cut into ribbons
Salt and pepper, to taste
Instructions
Slice the onion into very thin slices. Place onion in a small bowl and cover with water to remove harsh onion flavor. Drain water before adding to salad.
Cut the avocado in half, remove pit and scoop from the skin. Dice into 1/2 inch chunks.
Add the tomatoes and onions and season with salt and pepper.
In a separate bowl, mix together the olive oil, white wine vinegar and basil.
Drizzle the dressing on top and toss to coat. Serve immediately.
Tips: when buying avocados, choose one that is still firm when gently squeezed. Allow to ripen for a few days at room temperature. It is ready to use when the skin has darkened and it gives to gentle pressure.