Fresh Tomato and Avocado Salad and Simple Vinaigrette
A vibrant and fresh salad that highlights the creamy texture of ripe avocado and the juiciness of tomatoes, complemented by crisp onion rings and a light olive oil and vinegar dressing.
10 min
Internacional
4 servings
The story behind
This salad is an absolute classic during lunches in Cuernavaca. We were always looking for something sweet yet nutritious, and the combination of ripe tomatoes with the creaminess of avocado became a family favorite. It is a dish that satisfies with its volume while remaining light and deeply comforting—offering a fresh flavor that works perfectly as an appetizer or side dish, always maintaining a professional look with a homemade soul.
Instructions
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11. Vegetable Prep: Wash the tomatoes thoroughly and cut them into thick rounds. Peel the avocados and cut them into rustic chunks or medium slices.
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22. Making the Vinaigrette: In a small bowl, whisk together the olive oil, vinegar (or lemon juice), dried oregano, and salt until well emulsified.
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33. Assembly: Arrange the tomato slices in a large glass salad bowl or platter. Cover generously with the avocado pieces.
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44. The Onion Touch: Scatter the finely diced onion or the onion rings over the avocado layer.
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55. Final Seasoning: Drizzle the homemade vinaigrette over the salad and toss gently to ensure all ingredients are lightly coated.
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66. Service: Serve immediately to keep the avocado from browning. Season with a final pinch of freshly ground black pepper for a professional and clean presentation.
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