Avocado & Tomato Salad
Wait just a minute...read this whole recipe so you can add in some other tasty items. This is another one of those flexible recipes. And that’s our new “pivot”, if you will. Read on to the very end for suggested add-ins, and make this your own favorite dish to enjoy. Tomatoes are coming into season at some farmers markets which are fresh and full of that real tomato flavor!
1 pint cherry tomatoes
1 large or 2 small avocados
3-4 stalks slivered green onion (spring onions)
Fresh crumbled Feta or Cotija cheese (Optional)
2 Tbsp Olive oil
Juice of 1/2 lemon, 1/2 tsp lemon zest
1/3 cup finely minced cilantro
1-2 tsp THAT’S GOOD GARLIC!
1/2 tsp Kosher Sea Salt
Whisk dressing together and let sit at room temp while prepping salad ingredients.
Slice cherry tomatoes. No need to trim each tomato, place tomatoes on an overturned plate, nestling them together. Put another plate over the tomatoes and slice between the plates. A really sharp knife and not pressing to hard on the plate is going to be useful with this step.
See? A bowlful of tomatoes ready to go!
Let sit at room temperature and serve within 30 minutes. Refrigerate if not serving immediately. Last for up to two days.
Add-ins and substitutions:
Micro greens! Pick these up from a grower at a local farmers market near you for extra healthy goodness!
Substitute 1/3 red onion, or other spring onions for green onions
Add 1 cup of rinsed, drained black beans
If you don't care for cilantro, try fresh dill or finely slivered basil
Substitute lime for lemon
https://jacobsensalt.com/ Sourced from Netarts Bay, OR. It's the salt we use in THAT'S GOOD GARLIC!
The feta in this recipe is from Skamokowa Farmstead Creamery, one of our favorite cheesemakers, check them out at http://www.skcreamery.com/
For amazing micro greens:
We are not sponsored by these brands, we just happen to love good local food!