Tomato Avocado Salad with Anchovy Balsamic Dressing
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This recipe makes 6 servings
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 |
If you can't find heirloom tomatoes, this refreshing salad would also be delicious with any other variety of ripe tomato.
Ingredients
- 1-1/2 ripe avocados
- 3 lb mixed heirloom tomatoes, (about 12)
- Anchovy Balsamic Dressing:
- 2 tbsp balsamic vinegar
- 4 tsp anchovy paste
- 2 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 pinch salt
- 1 pinch pepper
- 1/3 cup 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
- Keywords : Salad; Tomatoes; Avocado; Anchovies; Refrigerate/Chill; Make-Ahead;
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