The very essence of summer! A light, refreshing, and healthy Tomato and Avocado Salad. Ready for the table in just 10 minutes.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 2servings
Ingredients
2large ripe tomatoessliced
1ripe avocadopeeled and sliced
¼medium white onionthinly sliced
2tablespoonsfresh cilantro leaves(or parsely)
Juice of half a lemon
2tablespoonsextra virgin olive oil
½teaspoonsea salt
½teaspoonground black pepper
Instructions
Arrange the sliced tomatoes, avocado, and onion on a platter.
Scatter the cilantro over the top.
Drizzle with the lemon juice and olive oil.
Sprinkle with salt and pepper.
Notes
Tips:
For this recipe, I recommend using a tomato such as Beefsteak or Brandywine (if you can find them), or any heirloom variety. Just make sure the tomatoes you choose are completely ripe.
To choose a good ripe tomato, make sure that the tomatoes don't have any obvious blemishes like split skins or dark spots. Weigh the tomato in your hand - it should feel heavy for its size. It should also feel firm yet soft enough to give slightly when pressed. And, ripe tomatoes should be fragrant when you smell the spot where it was attached to the stem.
The same with avocados. Ripe Haas avocados will typically have a dark skin and feel slightly soft but not mushy when gentle pressure is applied.
Substitutions and Additions:
A small cucumber, peeled and cut into slices is a nice addition.
Add a few Kalamata olives for additional flavor.
Substitute balsamic vinegar for the lemon juice.
If you're not a fan of cilantro, fresh parsley or basil is a good substitute.