This recipe makes enough for a crowd, I half it for our family weeknight dinners. I often through this together for lunch, too. It is great with sliced grilled steak (recipe here), or shrimp (recipe here). Good olive oil and flaked sea salt can make all the difference in this simple salad that tastes like summer. The avocado breaks down slightly when tossed with vinaigrette, making it creamy – so good.
Tomato, Avocado & Arugula Salad
2 pints of Cherry Tomatoes, halved
2 Avocados, cubed
4 big handfuls of Arugula
2 Lemons, juiced
1/4 cup of olive oil
Course Sea Salt (flaked sea salt is best if you have it)
Dressing : Mix together lemon juice and olive oil with a fork. Combine tomatoes, avocados and arugula. Pour over dressing and toss before serving.
