Tomato Salad with Avocado Salsa

2 avocados
4 plum tomatoes
1 tbsp jalapeno – minced and seeded
1/8 cup green pepper – minced
1/8 cup fresh lemon juice
1 tbsp red wine vinegar
¼ cup olive oil
Salt and pepper to taste
3 large, firm ripe large tomatoes – preferably beefsteak

Cut the avocadoes in half, remove pits and scoop out flesh from shell with spoon. Dice up the avocados.
In a bowl, combine the avocados, diced tomatoes, jalapeno, bell pepper, lemon juice, vinegar and oil. Season with salt and pepper to taste. Refrigerate for up to two (2) hours.
Slice tomatoes and arrange on platter or plates – spoon the avocado salsa over the slices.

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