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Heirloom tomato and avocado salad recipe - an easy side dish for Memorial Day

Heirloom Tomato and Avocado Salad
Heirloom Tomato and Avocado Salad
Kristin King

Memorial Day party food usually involves a grill and lots of meat. While that’s fine in my book, sometimes you need a nice fresh salad to cut through the heaviness of the meal. This “salad” is an arranged salad rather than an actual salad with lettuce. An arranged salad means that a few ingredients are simply and beautifully layered on a pretty platter.

Heirloom Tomato and Avocado Salad
Kristin King

This arranged salad uses some of the season’s best ingredients – heirloom tomatoes and avocado. The tomatoes are thickly sliced and shingled on a large plate, then seasoned with salt, pepper and a light drizzle of roasted garlic olive oil and a squeeze of fresh lime. Next, I thinly sliced a perfectly ripe avocado and placed it on top of the tomatoes. To finish, another squeeze of lime, salt and pepper and a flourish of freshly chopped cilantro. Done!

For this recipe, I used my favorite olive oil from Temecula Olive Oil Company in California. I absolutely love their Roasted Garlic extra virgin olive oil. It’s perfectly seasoned for this application. You can always go online and order your own bottle, or use your favorite olive oil. That’s the beauty of this salad – you can dress it up however you want!

Serve this salad alongside your grilled foods as a deliciously gorgeous side dish that everyone will love.

Heirloom Tomato and Avocado Salad – serves 4

*figure 1 tomato and ½ an avocado per person

  • 4 heirloom tomatoes (I used 2 red and 2 yellow)
  • 2 ripe avocados
  • 1 lime
  • Salt and Pepper
  • Olive Oil
  • 2 tbsp cilantro, chopped
  • Large platter for serving

Using a serrated knife, cut the tomatoes into thick slices. If you’re using different colored tomatoes, layer them on your platter alternating colors. Sprinkle the tomatoes with salt and pepper and a light drizzle of olive oil.

Cut the avocado in half and remove the pit. Using a spoon, scoop the flesh from the skin and place cut side down on your cutting board. Slice the avocado into thin strips length wise. Using the palm of your hand, carefully press down on the sliced avocado to fan out the slices. Transfer to the platter with your knife and place on top of the tomatoes.

Squeeze the juice of one lime over the entire platter. Sprinkle a little more salt and pepper over the avocado and finish with a little chopped cilantro over the whole dish.

Serve immediately.

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