Description
A vibrant, fresh salad combining the creamy texture of Hass avocados with the acidic sweetness of heirloom tomatoes, finished with a bright lemon-olive oil vinaigrette.
Ingredients
Scale
- 3 large heirloom tomatoes, diced
- 2 ripe Hass avocados, cubed
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
Instructions
- Dice heirloom tomatoes into 1-inch pieces and place in a large bowl.
- Cube avocados into similar 1-inch pieces and add to the bowl.
- Add thinly sliced red onion to the mixture.
- In a small jar, whisk together olive oil and lemon juice until emulsified.
- Pour the dressing over the vegetables and gently fold with a spatula.
- Toss in torn basil leaves, season with sea salt and pepper, and serve immediately.