TAO Salad

Tomato - avocado - onion

This is a marvelous Tomato-Avocado-Onion Salad. This was me “Taking it to the Lab” after an evening with friends a restaurant called THE LIME in Smyrna, GA. Of course, this recipe is not exactly like theirs. I adapted it to my taste and I hope you enjoy.

ingredients

2 Firm Tomatoes-cut into 1/4" slices
1 Avocado
1 sm Red onion-thinly sliced
1 tsp Fresh basil or dried basil
1 T Fresh Cilantro-chopped
1/4 C Olive Oil
1/4 C Red wine vinegar
1 tsp Coarse ground black pepper
1/4 tsp Garlic salt
1/4 C Queso Fresco-crumbled

directions

In a salad bottle (or jar with a lid) pour in vinegar and oil. Then add basil, cilantro, black pepper, and garlic salt to mixture. Shake. Place tomatoes into a small bowl and pour mixture to marinate. Cover with plastic wrap and chill for at least 10 minutes. Cut avocado in half, working around the pit. Separate the 2 halves. Remove skin and cut avocado into slices removing pit when possible. Making sure to keep the reserve from the marinating tomatoes, place the tomatoes, onions, and avocado in an layers on a serving plate. Pour the reserve over the layered salad. Add crumbled queso fresco. Serve immediately.

Source: Phranses, Inspired by The Lime