This is a delicious salad - SO simple - and Healthy to boot!. I love avocadoes and tomatoes and the two complement each other very well. One suggestion - serve this salad right away: if it sits too long the avocado begins to soften and break down and kind of "melts" all over the tomatoes - it still TASTES delicious but it LOOKS better/the colors are more vibrant of you serve it right away. I will definitely make this again and again!
Only need 1/2 cup (no 8oz) of dressing and about a quarter of the red onion. Otherwise, this is a crowd pleaser! I used the leftovers as chunky salsa to munch with tortilla chips. SO GOOD!
This was awesome! I also added yellow bell pepper and diced all of the veggies. We ate this on top of angel hair pasta and it was divine. Pretty colors too!
An awesome salad. I served the salad on a huge leaf of lettuce for a nice presentation. This recipe make a big quantity about 10 servings.
I'm giving this only 4 stars for the sole reason of the way it looks. This is extra simple to make it looks beautiful till you put the dressing on. Then it looks brown. I will try my best to make a different dressing.. or even serve the dressing on the side. I used A LOT less than a full cup of vinegar and there was still a ton pooled at the bottom of the bowl. it was good though and I'll try it again.
Sooo easy and sooo good! I put in the feta cheese and it made it even better.
I would not have thought something so simple to make could be so good but it is. I skipped the onion since we're not big onion eaters around here. I only used enough of the dressing to lightly coat the avocadoes and tomatoes and set it in the fridge while the Barlows Blackened Catfish (also on this site) was cooking in the oven.
I had a dinner party and thought this wouldn't go. It was completly gone and everyone went on about it. Wouldn't change a thing. A keeper
This is a wonderful and easy to prepare salad. I serve it as a starter salad when company comes over. I like to cut the avocado lengthwise and reserve the shells to be used as mini "bowls" for the salad. (1 avocado yields 2 mini bowls).
I liked the idea of this but didn't care for the bottled balsamic dressing part so I used olive oil and fresh lemon juice at a ratio of about 3:1 instead. Very nice. It was a pretty refreshing and healthier alternative with our omelets this morning to the more typical hash browned or oven fried potatoes. Unfortunately due to hard and virtually tasteless mid-winter tomatoes it wasn't nearly as good as it should have been. While this recipe is not much on creativity it nevertheless is a simple and basic little salad we enjoyed.
