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Chunky Tomato And Avocado Salad

RobertMcDiarmid's picture
Ingredients
  Avocados 2 , pitted and cubed (Fresh Ones)
  Beefsteak tomato 2 , big chunky dice
  Garlic paste 1 Teaspoon
  Cilantro paste 1 Teaspoon
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Balsamic vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Romaine leaves 4 Large (hearts of romain)
Directions

Score the avocados in cubes – then remove flesh into a bowl. Discard pit and skins. Combine with Tomatoes. For the dressing, it’s pretty simple… mix the olive oil, garlic, cilantro, and balsamic vinegar and salt/pepper to taste. Combine all the salad ingredients and refrigerate for 20 minutes or until ready to serve. Plate on big leaves of fresh hearts of romaine lettuce. Sprinkle with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Avocado, Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
2
Have a look at this amazing video that displays a unique salad recipe. Check it out for great slicing technique shown by Bob McDiarmid in his kitchen. The dressing for here is so flavorful and aromatic that it would surely tickle your taste buds.

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