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Awake at the Whisk: Tomato & Avocado Salad

Sunday, August 10, 2008


Tomato & Avocado Salad

Who doesn’t like avocado? How about vine-ripened tomatoes? This simple dish celebrates the best flavors of summer. Throw it on top of chopped lettuce, and you’ve got a big, satisfying salad. Dip tortilla chips into it, and you’ve got a guacamole-style salsa. Serve it as a side dish, and watch your guests ooh and ahh. I sometimes eat this for supper, splashed with hot sauce and served with a slice of bread and cheese. However you choose to enjoy it, welcome to a new, easy—and pretty—favorite!

1 avocado, peeled, pitted, and sliced into large chunks
1 large tomato, or a handful of cherry or pear tomatoes, cut into large chunks
Juice from ½ a lime
Pinch each of salt and pepper
1 Tablespoon chopped cilantro

Gently toss all the above ingredients in a small serving bowl and serve immediately.

Note: This is the perfect amount for one person. The math to increase for two to 20 people is pretty easy—and just as fast to make.

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