Avocado and Tomato Salad


  • 2 stalks romaine lettuce, “broken” into bite-sized pieces
  • ½ carton of grape tomatoes, halved
  • 1 to 2 large avocados or 2 to 4 small ones… ask your grocer to select ripe ones… or buy unripe ones about 3 days ahead (see instructions below for preparing)
  • Vinaigrette (see instructions below for preparing)


To prepare avocados, first slice in half starting and ending at small end.  Then twist one half to separate.  Whack the seed with a knife to remove seed.  Slice the avocado while in peel 2 to 3 times to make bite-sized squares.  Scoop out squares from the peel with a tablespoon.


Prepare 2 to 3 hours ahead, but do not refrigerate.  Results in ⅔ cup.

Vinaigrette Ingredients

  • 1 Tablespoon lemon juice
  • 1 Tablespoon white wine vinegar
  • ½ to ⅔ Tablespoon extra virgin olive oil
  • 2 teaspoons mayonnaise
  • Salt and pepper to taste

Vinaigrette Preparation

  1. Combine ingredients with whisk until creamy
  2. Adjust tartness by adding lemon juice or white wine vinegar

Avocado and Tomato Salad Preparation

  1. Prepare vinaigrette as per above.
  2. Prepare avocados as per above. It is best to prepare avocados immediately before serving to avoid their turning dark.  If prepared earlier, toss lightly with a small amount of lemon juice.
  3. Toss romaine, grape tomatoes, and avocados separately with the vinaigrette, beginning with the romaine, and layer the remaining.

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