Tomato and avocado salad recipe

Avocados go splendidly with so many foods, and they make a great addition to salads. Their rich and creamy texture blends comfortably with the tomatoes in this recipe and also complements the crunch of the salad greens.

Recipe ingredients:

Dressing

1/2 cup vegetable oil

2 Tablespoons balsamic vinegar

1/4 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Salad

10 cups any combination of torn greens (romaine, leaf, red leaf, or spinach)

3 green onions, chopped

1 tomato, cut into 8 wedges

1 avocado, skinned, pitted and cut into 8 wedges

Salt

Pepper

Find a jar with a tightly fitting lid to mix the dressing. Add all ingredients for the dressing to the jar, cover, and shake vigorously.

In a big salad bowl, toss the greens with the green onions and three-fourths of the dressing. Distribute the greens among your salad plates and arrange nicely. Top each salad with a tomato wedge and an avocado wedge. Drizzle the rest of the dressing over each salad and sprinkle with salt and pepper.

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