Tomato, onion, and avocado salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tomatoes | |
| 1 | small | Onion |
| ½ | Ripe avocado | |
| 2 | teaspoons | Chopped parsley |
| 1 | teaspoon | Chopped basil |
| 3 | tablespoons | Vinaigrette sauce |
| VINAIGRETTE SAUCE----- | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1½ | tablespoon | White wine vinegar |
| 6 | tablespoons | Fruity olive oil |
Directions
Slice tomatoes and onions thin. Halve the avocado lengthwise; remove pit; slice into ½" wide strips. Arrange alternating slices of tomato, onion, and avocado on a platter and sprinkle with the chopped herbs. Mix the vinaigrette components together, and pour over salad.
From James Beard's Theory and Practice of Good Cooking.
Recipe By :
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