Tomato Avocado Salad with Anchovy Balsamic Dressing
If you can't find heirloom tomatoes, this refreshing salad would also be delicious with any other variety of ripe tomato.
Servings: 6
Ingredients:
Tomato Avocado Salad with Anchovy Balsamic Dressing
Photography by Edward Pond
| Nutritional Info | |
| Per serving: about | - |
| cal | 239 |
| pro | 4 g |
| total fat | 20 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | 5 g |
| chol | 2 mg |
| sodium | 143 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 19% |
| vit C | 55% |
| folate | 34% |
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1-1/2 ripe avocados
3 lb (1.5 kg) mixed heirloom_tomatoes (about 12)
Anchovy Balsamic Dressing:
2 tbsp (25 mL) balsamic vinegar
4 tsp (20 mL) anchovy paste
2 tsp (10 mL) dijon mustard
1 small clove garlic, minced
Pinch each salt and pepper
1/3 cup (75 mL) extra-virgin olive oil
Preparation:
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.
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.
Additional Information
- Tip: For a vegetarian version, replace anchovy paste with equal amount of chopped rinsed capers.
Source
Canadian Living Magazine: August 2007
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