We’re in the middle of a heat wave and my body is craving light, healthy foods. I have more tomatoes on my counter than we’ve been able to consume, so I’m using the freshest ones for this recipe and turning the rest into pasta sauce.
This salad is so easy to put together and you can make just enough for you and a friend. I had a huge Haas avocado and decided to dice half of it in the salad and use the rest to make a creamy dressing.
Ingredients (serves 2)
2 medium tomatoes (diced)
1 cup sweet onion (thinly sliced)
1/2 Haas avocado (diced)
2 handfuls baby arugula
1/2 cup lime juice
1/4 cup roughly chopped fresh basil leaves
1/2 Haas avocado
2 – 3 tablespoons water
salt to taste (optional)
- Place the dressing ingredients in a blender or food processor and blend until smooth. If the dressing is too thick, add water a tablespoon at a time to achieve desired consistency.
- Place the tomatoes, onion and diced avocado in a mixing bowl, add a small amount of dressing, and mix until everything is evenly coated.
- Arrange beds of arugula on serving plates and top with vegetables.
- Serve with extra dressing. Dressing will keep in the fridge for about 5 days in a tightly sealed container.