This is a print preview of "Tomato and Avocado Salad" recipe.

Tomato and Avocado Salad Recipe
by John Spottiswood

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!

Rating: 5/5
Avg. 5/5 4 votes
Prep time: United States American
  Servings: 4

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

  1. 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
  2. with the 2 teaspoons of lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon each of the salt and pepper. Set aside.
  3. Just before serving, cut the tomato into four thick slices, and sprinkle with the remaining 1/4 teaspoon each of salt and pepper.
  4. Combine the dressing ingredients in a bowl large enough to hold the salad greens. Add the greens and toss thoroughly.
  5. 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.
  6. Sprinkle with the cilantro, and serve immediately.