Years ago when Mark Bittman was still at the New York Times, he did a write up of simple meals ready in 10 minutes or less. This avocado tomato salad would have been my entry, but you can make it in five minutes or less, and that would include picking the chives and tomato from the garden.
All one really needs to dress an avocado is a little bit of lemon juice. No need for oil, there’s enough of it in the avocado.
If you’re in a real hurry, just remove the pit from one half of an avocado still in its skin, squeeze in some lemon juice, and eat it up with a spoon.
But with this beautiful heirloom tomato just looking for an excuse to be eaten, it takes all of one minute more to slice and arrange both.
Fleur de sel sea salt is lovely on the tomatoes and avocado. Balsamic works as well, but lemon juice does a better job at accenting the simple flavor of the avocado.
Avocado Heirloom Tomato Salad RecipePrint
- 1 half avocado, peeled, sliced
- 1 half ripe heirloom tomato, sliced
- A pinch of chopped fresh chives or sliced green onions
- Juice from one slice of lemon
- A pinch of coarse salt (fleur de sel if you can get it)
Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.
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