Tomato and Avocado Salad
This easy salad, featuring a colorful array of summer tomatoes and creamy avocado, makes a good side dish with grilled steak or chicken, or fried catfish.
- Servings: 4
Source: Everyday Food, July/August 2010
- 2 pounds assorted tomatoes (any color), sliced or halved if small
- 1 avocado, halved, pitted, peeled, and sliced
- Extra-virgin olive oil
- Coarse salt and ground pepper
On a large plate or platter, arrange tomatoes and avocado. Drizzle with olive oil and season with salt and pepper.