Keeping it Simple!


I have been so busy lately with events and travel that I have been trying to keep things simple in the kitchen. What I have found is that it can be very rewarding to make uncomplicated dishes with minimal effort when they still taste awesome!


I’ve been perusing through “The Lemonade Cookbook” lately and have adapted several of their recipes that have turned out quite well. A few misses, but overall, the dishes use minimal ingredients and are quite tasty. As is the case with this Avocado & Cherry Tomato Salad. This salad consists of basically three main ingredients: avocados, cherry tomatoes and pine nuts. Of course, I used the incredible avocados I got from Talley Farms. They are absolutely the best I have ever found!


I’ve often touted  that a good homemade dressing is really what makes a salad great. None of that bottled stuff for me! Even on my laziest days, I simply drizzle some good quality olive oil and vinegar with a sprinkle of Kosher salt and freshly ground pepper and I’m good to go. For this salad, the dressing is a fresh lime vinaigrette which pairs perfectly with the ingredients and the addition of citrus helps to keep the avocado bright green and appetizing.


Avocado & Cherry Tomato Salad

Serves 4

  • 2 large firm-ripe avocados, peeled, pitted and cut into bite sized chunks
  • 1/2 pint cherry or grape tomatoes, halved crosswise
  • 2 tablespoons pine nuts, toasted
  • Kosher salt and freshly ground pepper
Lime Vinaigrette
  • Juice of 1-2 limes, 1/8 cup
  • 1/2 tablespoon honey
  • 1/2 teaspoon Dijon
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup Sunflower oil
  • 1 tablespoon fresh cilantro leaves, chopped
Make the vinaigrette:
  1. In a blender on medium speed, mix the lime juice, honey, Dijon, garlic, salt and pepper. Turn the blender to low and slowly add the oil until emulisfied. Pour the dressing into a jar and mix in the cilantro.
Make the salad:
  1. In a mixing bowl, stir together the avocado, tomatoes and pine nuts trying not to mash the avocado pieces. Mix in enough dressing to lightly coat. Season to taste with salt and pepper.
  • Extra vinaigrette can be stored in the refrigerator for up to 1 week.

(click here) for printable recipe

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