One simple food pleasure an easy avocado and tomato salad recipe. Great as a side dish for two or a big salad for one. Keep it simple and let the flavors or the tomatoes and avocado sprinkled with balsamic make your taste buds happy.
Ingredients
- Ripe Tomatoes - the star of the show so make sure they are ripe and juicy
- Avocado - the avocado should be just soft enough to give a little when squeezed.
- Balsamic Vinegar - use the good stuff if you have it
- Lemon Juice - always fresh squeezed
- Olive Oil - use an extra virgin olive oil
- Basil - fresh basil is preferred but dried works.
- Salt and Pepper - freshly ground pepper and sea salt.
Tomato Salad Recipe Modifications
This tomato salad can be modified by adding cold pasta and chicken for a complete light summer meal. Or to keep with a vegetarian theme add a few slices of cucumbers and red onion.
Add canned tuna and serve with some homemade Crostini.
The combination of tomato and avocado goes together like peas and carrots. 🙂
How to pick a ripe Tomato.
Tomatoes ripen from the inside out, a good indication of ripeness is if it gives slightly to the touch.
A ripe tomato will also feel heavy and have smooth skin. If purchasing greenhouse-grown tomatoes the leaves should be fresh and green. A ripe tomato will give off a fresh tomato fragrance, while an unripe tomato will not have much smell at all.
For more information on tomatoes check out this post on Tomatoes on the Gardening Know How Blog.
How to pick a ripe Avocado.
The easiest way to find a ripe avocado is to apply gentle pressure, if it gives a little the avocado is ripe and ready-to-eat. The avocado will feel soft, but not mushy. Ready to eat avocados may have also appear a little darker in color but you should go more on feel than color.
More information on how to Pick a Ripe Avocado on the California Avocado Blog.
Summer Tomato & Avocado Salad
A great summer recipe and even better if your grow your tomatoes.
Ingredients
- 2 medium tomatoes, cut in half lengthwise then each half quartered
- 1 tablespoon fresh-squeezed lemon juice
- ⅛ teaspoon dried basil
- 1 teaspoon balsamic vinegar
- 1 tablespoon olive oil
- ½ avocado, diced
- salt and pepper to taste
Instructions
- Add all the ingredients into a medium bowl and toss to thoroughly coat the tomato wedges. If you will not serve immediately wait and add the avocado right before serving.
- Serve immediately or can be chilled for up to 2 hours.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 167Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 158mgCarbohydrates: 10gFiber: 5gSugar: 4gProtein: 2g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
If you like the Summer tomato salad you might also enjoy my Spring Tomato & Basil Pasta Salad
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