Friday, May 27, 2011
0 Recipe #268: Avocado & Tomato Salad
Avocado & Tomato Salad
1 c. ripe Haas avocado, peeled, pitted, and diced into 3/4" cubes (about 1 Haas avocado)
2 c. ripe grape tomatoes, halved
1/2 c. red onion, peeled and diced (about 1/4 large onion)
1/4 c. scallions, sliced crosswise into 1/4" thick rounds (about 2 large scallions)
3 Tbsp. fresh dill (fronds only), densely packed and finely minced
2 Tbsp. fresh Italian flat-leaf parsley, densely packed and finely minced
1 Tbsp extra virgin olive oil
3 Tbsp. freshly squeezed lime juice
1 Tbsp. fresh garlic, peeled & finely minced
1/4 tsp. Dijon mustard
1/8 tsp. kosher salt, or to taste1/8 tsp. coarsely ground black pepper, or to taste
1/4 tsp. dried oregano leaves
Directions: Place all of the salad ingredients into a large, nonreactive (i.e., non-metal) bowl. In a blender, pulse together the dressing ingredients. Pour dressing over the salad. Cover (with plastic wrap) and refrigerate for at least 30 minute to allow the flavors to meld. Serve and enjoy!
Yield: 4 servings.
Chef's Notes: If you're not planning to serve the salad right away, don't cut the tomatoes and the avocados right away, and also wait until 30 minutes before serving to add the dressing. Tomatoes and avocados have a tendency to spoil &/or soften too much in the fridge. Plus, the tomatoes' acids also tend to unfavorably react with the other ingredients in the salad. The lime juice might keep the avocado from browning/oxidizing, but it's not enough to keep it from softening.