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Tomato Avocado Salad

July 5, 2017 Lee Newlin

Print Recipe
Tomato Avocado Salad
Cuisine mediterranean
Servings
servings
Ingredients
  • 1 lb very ripe heirloom tomatoes cut into bite sized pieces
  • 1 large cucumber partially peeled and de seeded leave some peel on for flavor and nutrition
  • 1/2 in medium red onion sliced in half and cut into thin half moon shaped pieces
  • 2 avocados, diced
  • 2 Tbsp extra virgin olive oil
  • Juice of 1 medium lemon about 2 Tbsp
  • 1 Tbsp balsamic vinegar more if needed when you taste
  • sea salt to taste
  • 1/8 tsp black pepper
  • minced fresh basil and/or parsley, thyme
  • 1 leaves head of buttercrunch lettuce carefully handled
Cuisine mediterranean
Servings
servings
Ingredients
  • 1 lb very ripe heirloom tomatoes cut into bite sized pieces
  • 1 large cucumber partially peeled and de seeded leave some peel on for flavor and nutrition
  • 1/2 in medium red onion sliced in half and cut into thin half moon shaped pieces
  • 2 avocados, diced
  • 2 Tbsp extra virgin olive oil
  • Juice of 1 medium lemon about 2 Tbsp
  • 1 Tbsp balsamic vinegar more if needed when you taste
  • sea salt to taste
  • 1/8 tsp black pepper
  • minced fresh basil and/or parsley, thyme
  • 1 leaves head of buttercrunch lettuce carefully handled
Instructions
  1. Place tomatoes, cucumber, red onion, diced avocado gently into a large salad bowl.
  2. Drizzle with olive oil, lemon juice and balsamic vinegar. Toss gently to combine and chill.
  3. Just before serving toss with sea salt and black pepper
  4. TO SERVE: in lettuce "cups" place a scoop of the vegetable mix onto the leaves drizzle "sauce" on top
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