This week I make Contessa Garten’s Tomato and Avocado Salad mostly because I have a bunch of avocados in the house. Also, this is probably the last hurrah for tomatoes. I changed the onion to shallot since raw onions give me heartburn.
I would say onions give me heartburn because I am old but raw onions have been giving me heartburn since I was in my mid-thirties.
And no, mid thirties is not old.
I have to go to the store and get some tomatoes. I’ll be back. And some arugula. Here’s something indicative of my eating habits. The only time I eat arugula is when it is on top of pizza. The store was out of arugula so I used basil.
It was okay. I added some feta I found in the back of the fridge and that brought it up a bit. And then because there was no arugula it wasn’t really a salad.
Older son left a baguette so I sliced that up, toasted it and put the salad on top of the bread.
It was very, very, very good. Because of the lemon juice, this will hold in the fridge overnight. I am planning on putting some of it in an omelette.
- ¼ cup plus 2 tablespoons freshly squeezed lemon juice,
- divided (2 lemons)
- 2 firm, ripe Hass avocados
- 2 pints cherry or grape tomatoes, halved through the stem
- ½ cup medium-diced red onion
- Good olive oil
- Kosher salt and freshly ground black pepper
- 3 ounces baby arugula
Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again.
In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, and ½ teaspoon pepper.
Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.
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