Health knowledge made personal
|
1/4 tsp. dried oregano leaves Directions: Place all of the salad ingredients into a large, nonreactive (i.e., non-metal) bowl. In a blender, pulse together the dressing ingredients. Pour dressing over the salad. Cover (with plastic wrap) and refrigerate for at least 30 minute to allow the flavors to meld. Serve and enjoy! Yield: 4 servings. Chef's Notes: If you're not planning to serve the salad right away, don't cut the tomatoes and the avocados right away, and also wait until 30 minutes before serving to add the dressing. Tomatoes and avocados have a tendency to spoil &/or soften too much in the fridge. Plus, the tomatoes' acids also tend to unfavorably react with the other ingredients in the salad. The lime juice might keep the avocado from browning/oxidizing, but it's not enough to keep it from softening. |
Write a comment:
|
Avocado & Tomato Salad
Salad Ingredients:
1 c. ripe Haas avocado (about 1 Haas avocado)
2 c. ripe grape tomatoes, halved
1/2 c. red onion, peeled and diced (about 1/4 large onion)
1/4 c. scallions, sliced crosswise into 1/4" thick rounds (about 2 large scallions)
3 Tbsp. fresh dill (fronds only), densely packed and finely minced
2 Tbsp. fresh Italian flat-leaf parsley, densely packed and finely minced
Vinaigrette Ingredients:
1 Tbsp extra virgin olive oil