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Author Notes: I love raw onions and fresh basil and garlic. The more basil, the better, for me. I had the ingredients and it all fell together because it was what I was craving to eat that day. Now I make it all the time and sometimes I share it with the neighbors. —Julie Barrionuevo
- 1 lg. red onion, thinly sliced
- 3 med. heirloom tomatoes, 1" pieces
- 1/2 cup finely chopped fresh basil leaves
- 5 raw garlic cloves, crushed
- 1/2 cup raw apple cider vinegar
- 1/4 cup olive oil
- sea salt to taste
- 1-2 med. ripe avocado, cut in sm. cubes
- Over a large glass bowl, use a mandolin slicer to cut thin slices of onion.
- On a cutting board, chop the heirloom tomatoes in approx. 1" pieces. Add to bowl.
- Finely chop the fresh basil leaves and add to the bowl.
- Crush the fresh garlic cloves in a garlic press or with the back of a lg. knife. Add to the bowl.
- Pour in the apple cider vinegar and the olive oil, mix well. Salt to taste.
- Dice up the avocado in small pieces so there is plenty to go around/ or use 2 avocados, depending on your preferences. Add this ingredient last because ripe avocados look damaged and mushy if they get stirred to roughly.
- Serve cold.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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