I took inspiration for this recipe from an episode of 30 Minute Meals with Rachael Ray that I had playing in the background the other day. It’s really simple and really delicious. I especially like the different way she suggested cutting the avocado into thick, round slices. I had never thought to do it that way. I hope my instructions below explain it well enough. It was the perfect accompaniment to the Beer Butt Chicken that Alex grilled.
Tomato, Avocado, and Red Onion Salad
Inspired by an episode of 30 Minute Meals
2 large ripe tomatoes
2 Haas avocados
1/2 red onion
drizzle of olive oil
drizzle of balsamic vinegar
salt and pepper
2 ounces of Queso Fresco (or the crumbled cheese of your choice…blue, feta, gorgonzola, etc.)
Cut the tomatoes into thick round slices and lay flat on a plate.
Slice the avocado around the middle (the opposite way you would normally do it) and pull out the pit. Then scoop out the flesh with a spoon in one chunk. Slice the avocado into rounds mirroring the thickness of the tomato rounds and then arrange a slice on top of each piece of tomato.
Cut the red onion into thick slices as well and place on the avocado rounds.
Drizzle the olive oil and the balsamic vinegar over the salad and sprinkle with salt and pepper.
Crumble the Queso Fresco on top and enjoy.