This mixture became one of our staples while house-sitting for a friend in Tomales, California, hence the name. The avocado and tomato flavours blend very well together and make a good accompaniment to grilled fish or meats. Since it was well received by our hosts, I thought I’d document it.(Repeated uses of the word organic are a tongue-in-cheek nod to the fact that absolutely everything in the Tomales area seemed to be organic. Please feel free to use regular, affordable ingredients. I do.)
Planning
| serves: | 4 |
| preparation time: | 10 mins |
| cooking time: | n/a |
Ingredients
- 1 very small garlic clove
- salt
- 3 tbs extra virgin olive oil
- rainbow pepper corns
- 1 tbs dark balsamic vinegar
- 200g organic salad leaves (we like a mixture)
- 4 medium organic tomatoes
- 2 organic avocados
Method
First make the dressing. Crush the garlic clove with a pinch of salt and mix it into the balsamic vinegar. Let it infuse for about five minutes before adding a few twists of ground rainbow pepper and the olive oil. Shake it together to blend.
Put the leaves in a suitable salad bowl. Cut each tomato into eight segments lengthwise and add them to the leaves. Cut each avocado in half and remove the stones. Using a dessert spoon, scoop out relatively fine, roughly half-moon-shaped pieces and add these to the salad bowl. (Don’t do this too far ahead of time ‘cos it’ll discolour.)
Immediately before serving, remix the dressing and dress the salad.
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