Looking for the ultimate fresh, vibrant bite that takes less than five minutes to throw together? This crisp avocado and tomato salad is the perfect balance of creamy, juicy, and tangy flavors. It is the ultimate side dish for your next barbecue, a quick healthy lunch, or a bright topping for grilled chicken. Best of all, you probably already have all the ingredients sitting in your kitchen right now. Let’s get tossing!
Recipe:
- ¼ cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons)
- 2 firm, ripe Hass avocados
- ½ tsp freshly zested lemon peel
- ½ tsp of freshly zested lime peel
- 2 pints cherry or grape tomatoes, halved through the stem
- ½ cup medium-diced red onion
- Good olive oil
- Kosher salt and freshly ground black pepper
- 3 ounces baby arugula
Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again.
In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, ½ teaspoon each of freshly grated zest of a lime and a lemon and ½ teaspoon pepper. Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.
Original Recipe courtesy of Barefoot Contessa (Ina Garten) with a few changes 🙂
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