Tomato Avocado Salad
Denver has had record-breaking heat lately... and I have had zero interest in cooking whatsoever. The good news is I haven't heated up the house at all. The bad news is (well, there's quite a bit of bad)... 1) ever-expanding waistline from eating out; 2) less money because restaurants cost more; and 3) no blog posts! Obviously something needed to give. This salad addressed all of my issues:
1) It requires absolutely no cooking
2) It's a delicious and healthy salad
3) The ingredients are all seasonal and on sale
4) Blog post ahoy!
My mom used to actually make this when I was a kid. I would eat all the avocado out of the bowl and she would get mad, so I started eating the other ingredients, too (but I still pile a little extra avocado on my plate). It's kind of like a riff on caprese salad.... kind of. Obviously, it's better. (And better for you!) This could easily be served as a cute appetizer on toothpicks, but I usually just chop everything up in a bowl and serve it as a side dish.
You can use any balsamic vinegar, but I suggest investing in a really good bottle of it. The more syrupy, the better. That watery cooking stuff just doesn't cut it sometimes.
3 large, ripe tomatoes-- sliced
1 yellow onion, thinly sliced
2 avocados, sliced
Salt and pepper
Good balsamic vinegar
1. Place all of your sliced ingredients in a bowl.
2. Sprinkle with salt and pepper and toss to coat
3. Drizzle balsamic vinegar on top