This recipe, in addition to being ridiculously simple, is a good exercise in that it reminds us that we can do something with an avocado besides make guacamole out of it. While I know I’m not the only person to have come up with such a salad, I came up with this recipe a few years ago when I didn’t have all the ingredients for guac but didn’t want to waste the 30-second window in which the avocado was at its perfect ripeness.
If it’s serving one person, it’s not quite enough for a meal, but it’s surprisingly filling. The times I’ve eaten this alone, I usually just need a little something else to really be full. Also, just a note on the oil and vinegar: you really only need a tiny amount. If your tomato is good quality, it will be juicy enough to help disperse the dressing as you toss it. So, I’ve never actually measured either one as I’ve made this salad, as I just do it by eye. I’ve estimated the amounts, so feel free to tweak them to your tastes.
Avocado and Tomato Salad
1 ripe avocado
I medium-sized ripe tomato
½ teaspoon olive oil
1 teaspoon or less balsamic vinaigrette
Salt and Pepper
Pit and peel the avocado and chop into approximately 1-inch cube pieces. Chop the tomato into similar chunks as well. Place in a medium sized bowl and toss. Add the oil and vinegar and toss again. Finish with a generous portion of salt and pepper to taste.