Summer Avocado and Tomato Salad
This salad combines ripe avocado and juicy cherry tomatoes, tossed with fresh herbs and a lemon dressing. It features a mix of creamy, crunchy, and juicy textures, with vibrant colors reflecting the season. The dish is assembled quickly and presents a fresh, inviting appearance.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Juicer or citrus reamer
- Salad spoons
Ingredients
- 2 pieces ripe avocados halved, pitted, and diced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil leaves chopped
- 2 tablespoons olive oil
- 1 lemon juiced
- to taste salt and pepper
Instructions
- Slice the avocados in half, remove the pits, and dice them into bite-sized pieces. Place them into a large mixing bowl.2 pieces ripe avocados
- Halve the cherry tomatoes and add them to the bowl with the avocado pieces. This adds vibrant color and juicy sweetness.2 pieces ripe avocados
- Chop the fresh basil leaves finely and sprinkle them over the mixture, providing an aromatic herbal note.2 pieces ripe avocados
- In a small bowl, whisk together the juice of a lemon and olive oil until well combined, creating a bright, tangy dressing.2 pieces ripe avocados
- Pour the lemon dressing over the salad ingredients and gently toss everything together, ensuring the avocado and tomatoes are coated evenly.2 pieces ripe avocados
- Season the salad with salt and pepper to taste. Give it one last gentle toss to combine all flavors properly.2 pieces ripe avocados
- Once mixed, serve the salad immediately on a platter or in individual bowls, showcasing the colorful, fresh ingredients with a drizzle of extra olive oil if desired.
Notes
Use ripe avocados forCreamier texture and maximum flavor. Serve immediately to enjoy the freshness and prevent the avocado from browning.