avacodo tomato salad
Friday, March 11, 2011
2 tbsp white wine vinegar
1 tbsp balsamic vinegar
1 pinch(es) sugar
some pepper, freshly ground
1 ½ tbsp olive oil, extra virgin
80 g red onion, diced
6 leaves basil, sliced
150 g cherry tomatoes, quartered
1 large lemon, the juice
Whisk together vinegars, sugar, salt, pepper and oil.
Add onion and basil to vinaigrette, mix well and pour over the tomatoes.
Wash and dry avocado, half lengthwise and remove the seed, saving the skin halves.
Carefully scoop out the pulp with a tablespoon, cut in cubes and drop over the lemon juice.
Mix avocado and tomatoes and season to taste.
Wipe out avocado shells with lemon juice and serve the salad in the shells.