Avo + Tomato Salad
Sometimes, simple salads are the best salads.
Have fun with this basic recipe and make it your own... add chopped chilli, capsicum or toasted seeds (like pumpkin and sunflower). Mix with some shredded cabbage or add a tin of drained chickpeas. Add more flavour with fresh herbs like mint, basil or coriander.
If I am making this salad for a celebration or special event, I'll make it more 'wow' by adding a packet or sweet potato chips or crisps! It is a game-changing addition...
Trust me: Add sweet potato chips if you want the salad to be demolished. It'll make anyone a salad lover.
Seasonal produce tastes best (and is cheapest!) so make this recipe when avocados are ripe and at their best. Sprinkle with a bit of salt before serving to really maximize the flavor.
Make this salad during summer when tomatoes and avocado are in season.
- Serves 8
- Prep time 10 minutes
- Very easy
- 4 ripe avocados
- 3 large punnets of heirloom* tomatoes
- 1/2 red onion
- 10 cups of mixed leafy greens.
*Heirloom tomatoes can be expensive depending on where you live! I'd invest in getting at least one punnet of orange-coloured tomatoes - and the rest can be normal tomatoes. Look for different shapes and sizes for the best effect.
Sweet + Tangy Balsamic Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp of Dijon mustard
- 1 tsp salt
- Chop tomatoes, slice the red onion and cut up the avocado into mouth-size pieces.
- On a large platter, layer the ingredients on top of a bed of leafy greens.
- Serve with sweet and tangy balsamic dressing.