Tomales Salad

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.)


serves: 4
preparation time: 10 mins
cooking time: n/a


  • 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


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.

Get a pdf version of this recipe

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