Tomato Avocado Salad with Anchovy Balsamic Dressing

Tomato Avocado Salad with Anchovy Balsamic Dressing 150 Image by: Tomato Avocado Salad with Anchovy Balsamic Dressing 150 Author: Canadian Living

If you can't find heirloom tomatoes, this refreshing salad would also be delicious with any other variety of ripe tomato.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1 1/2 ripe avocado
  • 3 lbs mixed heirloom tomatoes (about 12)
Anchovy Balsamic Dressing:
  • 2 tablespoons balsamic vinegar
  • 4 teaspoons anchovy paste
  • 2 teaspoons Dijon mustard
  • 1 garlic clove minced
  • 1 pinch salt
  • 1 pinch pepper
  • 1/3 cup extra virgin olive oil

Method

Anchovy Balsamic Dressing: In blender or bowl, blend or whisk together vinegar, anchovy paste, mustard, garlic, salt and pepper. With motor running or whisking constantly, add oil in slow steady stream until thickened and emulsified. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Peel, pit and quarter avocados lengthwise; thinly slice and fan in centre of platter or plates. Cut tomatoes crosswise into 1/2-inch (1 cm) thick slices; overlap around avocados. Drizzle with dressing.

Nutritional facts Per serving: about

  • Sodium 143 mg
  • Protein 4 g
  • Calories 239.0
  • Total fat 20 g
  • Cholesterol 2 mg
  • Saturated fat 3 g
  • Total carbohydrate 15 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Tomato Avocado Salad with Anchovy Balsamic Dressing

Login