Recipe by AUSSIEBEAR
"A very simple, very delicious salad, that makes a perfect starter for dinner parties."
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extra-virgin olive oil
ground black pepper
avocado - peeled, pitted and sliced
tomatoes, each cut into 8 wedges
Very easy, delicious, and pretty too - you can be really creative with the presentation. The recipe makes WAY too much dressing though. I halve it, and there is still more than enough for 4 servings. Prior to preparation, make sure you let the tomatoes and avocado come to room temperature - the first time I made it, they were too cold, and the salad lacked flavor.
This was good and certainly easy. I think next time I'd use less balsamic vinegar - maybe half balsamic, half regular or red wine vinegar. It was just too strong in the balsamic category.
Oh so good! cut the dressing in half.
Muy delicioso! The recipe as is makes a lot of extra dressing...which I personally enjoyed bc it tastes just as amazing sopped on bread as it does over the tomato and avocado! ;)
This was very simple and VERY GOOD! The dressing is exceptional.
Great, even my husband liked it and he doesn't usually eat avocado in anything but guacamole.
Really great salad. Way too much dressing, however... I scaled it in half and still had entirely too much. I will try quartering the dressing next time. I also added some very thinly sliced red onions. We were waiting on friends to go out to dinner but we were so hungry that I whipped this up to tide us over. It worked! Super quick to make, too.
Outstanding - loved the dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Avocado Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 194
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