I was looking through the recipe repertoire on Feeding the Famished and realized to my astonishment that I’ve never shared my go-to salad for those nights when I’m throwing dinner together in a hurry. Tomato and avocado salad — called the “Emily salad” at our house, is so quick and easy you can prepare it in your sleep. It’s the perfect accompaniment for grilled and roasted meats, Mexican cuisine and fish. It will become your go-to salad, too. Let me know what you pair it with!
Tomato and Avocado Salad Recipe
1/4 cup chopped fresh oregano leaves
1 cup chopped cilantro leaves and tender stems
3 cloves garlic, peeled and minced
1/2 cup chopped shallots
1 lb container campari tomatoes, diced
1 cup yellow cherry tomatoes, halved
1 firm ripe avocado, peeled, pitted and diced
3 T white balsamic vinegar
4 T best quality olive oil (this is when you break out the really good stuff!)
salt and freshly ground pepper to taste
Note: I am a salt snob and prefer to use a flaky, gray sea salt for salads because of the delicate flavoring. However, I don’t like to shove my salt preferences down anyone else’s throat, so it’s entirely up to you. If you’re into salt like me, I’d recommend staying away from pink Himalayan for this tomato salad; there’s an acidic conflict in taste. Again, you can also use table salt. It’s a personal thing.
Combine salad ingredients except for vinegar, oil, salt and pepper in nonreactive (glass, plastic, melamine or wooden) bowl. Toss gently using a rubber spatula.
Add vinegar and oil. Toss gently. Add salt and pepper to taste and toss again. Salad may be prepared up to an hour ahead of serving. Let rest at room temperature.
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Interested in Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.
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