Chopped vine-ripened tomatoes tossed with diced avocado and thinly sliced red onion. Salad is seasoned with fresh ground black pepper and topped with balsamic vinaigrette salad dressing. Covered and chilled
before serving.
Ingredients -
4 large Vine-Ripened Tomatoes, chopped
4 Haas Avocados, peeled, pitted and diced
1 Red Onion, thinly sliced
1/4 teaspoon Fresh Ground Black Pepper, or to taste
1 (8 ounces) bottle Balsamic Vinaigrette Salad Dressing
Preparation:
1. In a large serving bowl, toss together the tomatoes, avocados and red onion.
2. Dust lightly with black pepper, and pour salad dressing over.
3. Cover and chill for at least one hour before serving to blend flavors.
Avocado Salad Making Tips -
Store Avocados
Never store avocados in the refrigerator. Store uncut avocados in a cool, dry location until ripe and ready to use.
Avocado Salad Making Tips -
Red Onion
Red onions are purple in color and add a beautiful color to this salad. Slice them very thinly and in very small slices or the pungency may be a bit overwhelming for some diners.
