I’m not going to pretend I love every salad I meet. I am not an equal-opportunity salad eater. Any salad that crosses my fork had best be downright delicious. There’s three types of salad I never say no to: the classic leaves-cheese-nuts-fruit salads, warm bacon and egg salads, and tomatoes. Fresh, ripe, juicy tomatoes make me weak in the knees. Especially when combined with buttery avocado.
The dressing is a classic three parts olive oil – one part lemon dressing, that gets a good boost of flavor from freshly minced cilantro, shallot and a touch of garlic. It pairs perfectly with the tomato and avocado.
- 2 cups cherry tomatoes, sliced in half
- 2 small avocados, cubed
- 5 oz or 150 gms salad leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced shallot
- ½ clove garlic, grated
- ¼ cup finely chopped cilantro
- Salt and pepper to taste
- In a small jar, add the olive oil, lemon, shallot, garlic, cilantro, salt and pepper. Shake well till the dressing is emulsified (or, whisk in a medium bowl).
- In a large bowl, toss in your salad leaves, tomatoes, avocado and ¾th of the dressing. Using your hands or two spoons, toss till the salad is coated with dressing. Add more dressing if desired and serve.