One-Pot Wonders

Tomato&Avocado salad

June 20, 2017
0 Ratings
Author Notes

This salad is really this season's finding to me and resulted from making a salad out of what i had in the fridge - tomatoes and avocado basically and also a wish to make it rich, interesting and bring something new to may family. In other circumstances I'd simply add mozarella and that would be it. But I had none. Luckily. Beware that the quality of tomatoes is key to success with this salad, so try in the full season. —Anna Dityateva

  • Serves 2
  • Sauce
  • 2 tablespoons Olive oil
  • 2 tablespoons Balsamic sauce (could be substituted with 2 teaspoons of balsamic vinegar, but with less savoury result, or 3-4 tablespoons of balsamic vinegar reduced with honey)
  • 2 small or average cloves of garlic
  • to taste salt
  • to taste ground black pepper
  • Salad
  • 2 Tomatoes (mid size)
  • 1 Avocado
  • 1 bunch Arugula
  • 1 tablespoon Sunflower seeds
  • 1 tablespoon Pine nuts
  • 1 tablespoon Raisins
  • 1 tablespoon Dried cherries (could be substituted with dried cranberries)
In This Recipe
  1. Simply mix all ingredients for the sauce, mix well or shake. Mixing everything together allows to distribute garlic more evenly afterwards.
  2. Slice the tomatoes in quite large peaces, put onto the bowl
  3. Slice avocado in cubes and put into the bowl as well - me I take the avocado out of its skin with a tablespoon, then slice it
  4. Add arugula to tomatoes and avocado, mix everything
  5. Take together the last four ingredients and chop them to have smaller pieces of each, but you don't need to grind them, really just chop, so that they remain recognisable in the salad, put into the bowl
  6. Add sauce on top
  7. Mix everything once again to distribute the sauce in the salad
  8. You are all set!

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