Cut avocados in half, lengthwise. Remove seed by carefully smacking it with the sharp edge of the knife and twisting to lift out. Cut in half lengthwise, then into smaller pieces, side to side.
Scoop out of skin with a large spoon, into a medium bowl.
Dice tomatoes and cut red onion into quarters, then into small strips. Place both tomatoes and red onion in bowl with avocados.
Add balsamic vinegar, olive oil, garlic, salt and pepper. Toss until completely coated with dressing
Refrigerate, stirring occasionally.
Originally Submitted
12/22/2010
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