For me, this is the Salad of Salads. It is simple yet elegant and incredibly tasty. This salad could be a winner in your recipe collection. Serve a flavorful and juicy steak or a tender coral salmon with the avocado and tomato salad to create a fantastic light and healthy dinner.
For this salad I like to use a combination of small colorful tomatoes and avocado balls – they look like jewels on the bed of young green leaves. However, chunks of meaty heirloom tomatoes with chunks of the avocado will work as well.
Simple dressing will emphasize the harmony of the taste. Although homemade poppy seed or homemade honey-mustard dressing will also brighten this salad (recipes will come soon).
Gorgeous, delicious, and healthy!
Avocado and Tomato Salad
- 4-6 cups baby arugula or mesclun salad greens (or more if you wish)
- 1 cup small tomatoes (grape, cherry, baby kumato, campari are good choice; cut in half or in chunks larger tomatoes)
- 1 large avocado
- 1-2 tbsp lemon juice (¼ – ½ lemon)
- Coarse sea salt
- Ground black pepper
- 3-4 tbsp best quality extra virgin olive oil
Arrange arugula or salad greens on a platter.
Add tomatoes on a bed of salad greens.
Cut the avocado in half lengthwise, remove the pit. With a melon or cookie spoon make balls from the avocado pulp. Add the avocado balls on the platter with the salad.
Drizzle avocado with lemon juice, sprinkle the salad with salt and black pepper.
Finish with olive oil.
If you wish you can add 1 pickling cucumber or ½ cucumber (or other cucumber).
Cook with pleasure and enjoy the world!