Avocado Salad with Heirloom Tomatoes Recipe
Filed under Quick, Salad, Vegetarian, Wheat-free
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Mark Bittman of the New York Times recently did a write up of simple meals ready in 10 minutes or less. This avocado tomato salad would be my entry, but in five minutes or less, and that would include picking the chives and tomato from the garden.
All one really needs to dress an avocado is a little bit of lemon juice. No need for oil, there's enough of it in the avocado. If you're in a real hurry, just remove the pit from one half of an avocado still in its skin, squeeze in some lemon juice, and eat it up with a spoon. But with this beautiful heirloom tomato just looking for an excuse to be eaten, it takes all of one minute more to slice and arrange both. Fleur de sel sea salt is lovely on the tomatoes and avocado. Balsamic works as well, but lemon juice does a better job at accenting the simple flavor of the avocado.
Avocado Salad with Heirloom Tomatoes Recipe
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Ingredients
1 half avocado, peeled, sliced
1 half ripe heirloom tomato, sliced
A pinch of chopped fresh chives or sliced green onions
Juice from one slice of lemon
A pinch of coarse salt (fleur de sel if you can get it)
Method
Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.
Serves one.
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Posted by Elise on Sep 18, 2007 and indexed Avocado, Heirloom Tomato, Salad
That is a beautiful presentation! We have so many beautiful heirloom tomatoes on the farm that I'll definitely have to give this a try before we loose the season.