Avocado tomato salad

Avocado tomato salad

By
From
Cooking from the Heart
Serves
8-10
Photographer
Mark Roper

The American mustard gives the dressing a nice kick!

Ingredients

Quantity Ingredient
7 avocados
5 vine-ripened tomatoes
1 red onion
1 tablespoon dried basil

Dressing

Quantity Ingredient
1/2 cup brown sugar
1/2 cup white vinegar
1 cup olive oil
2 tablespoons american mustard
1/2 cup mayonnaise
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 garlic clove, crushed

Method

  1. Process the dressing ingredients in a food processor until smooth. Scoop the flesh out of one of the avocados, reserving the stone, then add the avocado to the dressing and blend until the mixture turns pale green. Tip into a small bowl and put the avocado stone on top of the dressing to stop it browning.
  2. Dice the tomatoes and finely dice the onion. Arrange the tomatoes in the bottom of a salad bowl. Cut the flesh of the remaining avocados into cubes and arrange over the tomatoes. Top with the onion, pour the dressing over the top, sprinkle with the dried basil and serve.
Tags:
Jewish
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