share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
20170524_124836

Avocado, tomato and basil salad

This is so quick, easy and makes a delicious summers day lunch. I was very lucky enough to get hold of some broad bean leaves at the market in Skibbereen at the weekend, which have a superb flavour but are very hard to come by. This would work just as well with rocket, or a baby leaf mix.

Make sure your tomatoes are good and ripe. If you store them in the fridge, get them out onto a warm window sill to ripen a day or two before you want to eat them.

As we have also made a fantastic basil pesto, I strained off some of the oil (sorry Liam) to use as a dressing.

Avocados are, I find, one of these things that are in danger of sitting in the fruit bowl rock solid for a few days after I have bought them. Then, all of a sudden they’re a squidgy brown mess. It seems they only have a window of eating opportunity of an hour, at some mystical appointed time!

Some ways of ripening your avocados is to store them in a brown paper bag, or with some bananas. Both will enocourage the rising of the fruit. Check them twice a day. You can pop them in the fridge if they are getting close to ripeness. Or just eat them.

 

20170524_124836

Ingredients

Two hand fulls of ripe tomatoes. If you have different types, ie cherry, beef piccolo etc, mix them up.
A handful of leaves such as rocket, baby spinach, or baby mixed leaves.
Basil oil, strained from homemade pesto.
A spring onion, finely sliced
1/2 an avocado, sliced lengthwise in the skin, then peel out of the skin.
Freshly ground black pepper and a pinch of good quality salt
1 tsp pinenuts

Instructions

1
Chop the tomatoes any way you like. Add them to a bowl with the spring onion and the leaves.
2
Dress with a couple of tablespoons of the pesto oil and mix well, but lightly with your hand or spoon.
3
Half the avocado by carefully cutting into the fruit with the blade edge of a sharp knife until you hit the stone. Run the blade of the knife all the way around the stone, cutting the avocado in half lengthwise.
4
To remove the stone, hold the avocado half, stone side up, in a teatowel to protect your hand. Firmly hit the knife edge into the stone. Twist the knife (and stone) and the stone will fall out.
5
Cut one of the halves in half lengthwise again. Slice down the avocado at 5 mm intervals, without cutting through the skin.
6
Peel the skin, starting from the top of the fruit, freeing the segments. Lay the avocado on top of the tomato salad.
7
In a hot, dry frying pan quickly toast the pinenuts so they are golden brown. Scatter over the salad.
8
Season generously with freshly ground black pepper and a good pinch of salt.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

BiaMaith.ie
Close Cookmode

Inline
Inline