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Tomato and Avocado Salad

barefoot contessa.com
serves 4-6
Ingredients
  • ¼ cup plus 2 tablespoons freshly squeezed lemon juice,
  • divided (2 lemons)
  • 2 firm, ripe Hass avocados
  • 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 or dandelion greens (optional)

Picture
Preparation
​
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, 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.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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