Esta es una exhibición prevé de cómo se va ver la receta de 'Tomato and Avocado Salad' imprimido.

Receta Tomato and Avocado Salad
by John Spottiswood

Tomato and Avocado Salad

This is a wonderful salad. Steeping the avocado in the lemon, olive oil, salt and pepper for an hour before serving is a real key to the flavor. We served this with small but flavorful tomatoes, so instead of the presentation recommended below, we just tossed everything together and served it. If I had big slices of heirloom tomatoes (which would be ideal) I would definitely serve it stacked as below. Enjoy!

Calificación: 5/5
Avg. 5/5 4 votos
Tiempo de Prep: Estados Unidos American
  Raciónes: 4

Ingredientes

  • 1 ripe avocado (about 8 ounces)
  • 2 teaspoons lemon juice
  • 1 tablespoon virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large ripe tomato (12 to 16 ounces)
  • 4 cups salad greens (a mixture of different young,
  • tender greens and herbslike mesclun ), rinsed and dried
  • 1/4 cup coarsely chopped fresh cilantro
  • LEMON DRESSING
  • 1/2 tablespoon lemon juice
  • 3 tablespoons virgin olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Direcciones

  1. About 1 hour (but not more than 2) before serving the salad, cut the avocado in half, remove the pit, and cut the flesh into 1/2-inch pieces. In a small bowl, toss the avocado pieces
  2. with the 2 teaspoons of lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon each of the salt and pepper. Set aside.
  3. Just before serving, cut the tomato into four thick slices, and sprinkle with the remaining 1/4 teaspoon each of salt and pepper.
  4. Combine the dressing ingredients in a bowl large enough to hold the salad greens. Add the greens and toss thoroughly.
  5. Divide the greens among four salad plates. Place a slice of tomato in the center of each plate of greens, and top with the avocado.
  6. Sprinkle with the cilantro, and serve immediately.