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Tomato and Avocado Salad
This is a wonderful salad. Steeping the avocado in the lemon, olive oil, salt and pepper for an hour before serving is a real key to the flavor. We served this with small but flavorful tomatoes, so instead of the presentation recommended below, we just tossed everything together and served it. If I had big slices of heirloom tomatoes (which would be ideal) I would definitely serve it stacked as below. Enjoy! Ingredients
- 1 ripe avocado (about 8 ounces)
- 2 teaspoons lemon juice
- 1 tablespoon virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large ripe tomato (12 to 16 ounces)
- 4 cups salad greens (a mixture of different young,
- tender greens and herbslike mesclun ), rinsed and dried
- 1/4 cup coarsely chopped fresh cilantro
- LEMON DRESSING
- 1/2 tablespoon lemon juice
- 3 tablespoons virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
- About 1 hour (but not more than 2) before serving the salad, cut the avocado in half, remove the pit, and cut the flesh into 1/2-inch pieces. In a small bowl, toss the avocado pieces
- with the 2 teaspoons of lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon each of the salt and pepper. Set aside.
- Just before serving, cut the tomato into four thick slices, and sprinkle with the remaining 1/4 teaspoon each of salt and pepper.
- Combine the dressing ingredients in a bowl large enough to hold the salad greens. Add the greens and toss thoroughly.
- Divide the greens among four salad plates. Place a slice of tomato in the center of each plate of greens, and top with the avocado.
- Sprinkle with the cilantro, and serve immediately.
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Ideal for the incredibly hot weather here in Dominican Republic right now! thanks! Especially this year since we're having a wonderful avocado season!
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