Ingredients:
- Avocados: 3 ripe avocados, halved, pitted, and diced
- Tomatoes: 1 cup grape or cherry tomatoes, halved (or 2 medium Roma tomatoes, diced)
- Red Onion: 1/4 cup finely chopped
- Fresh Basil: 1/4 cup chopped
- Garlic: 1-2 cloves, minced
- Lemon Juice: Juice of 1 lemon (about 2-3 tablespoons)
- Balsamic Vinegar: 1 tablespoon
- Extra Virgin Olive Oil: 2 tablespoons
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
Optional Additions:
- Kalamata Olives: 1/4 cup, pitted and sliced
- Fresh Mozzarella: 1/2 cup, diced
- Toasted Pine Nuts: 2 tablespoons
Instructions
- Prep the Ingredients: Dice the avocados, halve the tomatoes, chop the red onion, mince the garlic, and chop the basil.
- Make the Dressing: In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, salt, and pepper.
- Assemble the Salad: In a large bowl, gently combine the diced avocados, tomatoes, red onion, basil, and garlic.
- Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients.
- Add Optional Ingredients (if using): Stir in Kalamata olives, fresh mozzarella, and/or toasted pine nuts.
- Taste and Adjust: Give it a taste. Adjust the salt, pepper, or lemon juice to your preference.
- Serve: Serve immediately for the freshest flavor, or chill for up to 30 minutes to let the flavors meld. Enjoy with crusty bread, tortilla chips, or as a topping for grilled chicken or fish!
Tips:
- Avocado ripeness: Choose avocados that are slightly soft but not mushy.
- Prevent browning: The lemon juice helps prevent the avocado from browning too quickly.
- Flavor boost: Let the salad sit for a little while before serving for the flavors to intensify.
- Make it your own: Experiment with other Italian-inspired ingredients like sun-dried tomatoes, artichoke hearts, or a sprinkle of Parmesan cheese.
