How Do You Make Summer Avocado And Tomato Salad?
This light seasonal salad serves double duty. You can eat it with tortilla chips as a sort of unconstructed guacamole, or serve it as a side dish at a backyard cookout. It’s also great as a taco filling with grilled steak or chicken. This recipe makes about 3 cups. Place the olive oil, cilantro, garlic and seasonings in a blender or food processor. Juice the lime and add the lime juice, then run the machine for at least 30 seconds, until everything is pureed. If you prefer to do this by hand, mince the garlic and cilantro and whisk together with the other dressing ingredients. Peel and dice the red onion into very small pieces, at least 1/4 inch. Place them in a strainer and rinse them under very cold water. Drain well. Cut the tomato in quarters and slice away the core and interior pulp so you’re left with the firm meat next to the skin. Dice this into 1/2-inch pieces. Seed and peel the avocado, and cut it into large cubes between 1/2 and 3/4 inch in size. Place the onion, tomato and
