Tomato, Avocado and Arugula Salad
As summer winds down and my favorite season quickly approaches, I’m trying my hardest to not jump the gun on all making and enjoying my favorite fall foods (aka ALL the soups!) Yes, even though my soul is craving cardigans, pumpkin cream cold brews and cozy nights in, this summer has truly been beautiful and I need to soak it all up while I can!
I recently made this oh-so-summery salad that I think is the perfect way to cling onto / say goodbye to summer. This tomato, avocado and arugula salad is a prime example why simple food is sometimes the best food. Using some perfectly ripe heirloom cherry tomatoes, avocado and, my favorite, peppery arugula, this salad is accentuated with bright notes of lemon, olive oil and good flaky sea salt to perfectly highlight the season’s best. Every bite is bursting with freshness, creaminess and brightness, as any good, simple salad should.
Pair it with grilled burgers, or anything on the barbie, your favorite summer beverage, and you have one perfect, summertime meal made.
Tomato, Avocado and Arugula Salad
Ingredients
Juice of 2 lemons
2 firm, ripe avocados, diced
2 pints cherry or grape tomatoes, halved
1/2 red onion, diced
1/4 cup extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Flaky sea salt
2 large handfuls of baby arugula (about 3 cups)
Directions
In a large serving bowl, add avocado and immediately squeeze juice of one lemon over the top to ensure they don’t brown. Add the cherry tomatoes and red onion and toss again.
In a measuring cup, whisk together juice of the other lemon, olive oil, salt and pepper until emulsified.
Right before serving, add the arugula and vinaigrette to avocado and tomato mixture and toss gently. Sprinkle with flaky sea salt and serve at room temperature.
