After an amazingly late summer start thanks to one of the rainiest springs we’ve had in a long time, my harvest is finally coming on. So being the responsible gardener that I am, I’m now surfing the web for new ways to use the bounty I’ve spent hundreds of dollars watering, fertilizing and now plucking from their green, lush vines.
Is it all worth it?
Once I bite into the juicy, warm nectar that has become a home-grown cherry tomato, my response without hesitation is “hell yes.”
At this time of year I find it easy to veer toward the tomato recipes that are more caprese-style, studded with basil and balsamic vinegar. But today I’m going off the grid and putting my balsamic in the back seat.
Inspired by an avocado and onion salad my husband and I came to crave from a favorite Cuban restaurant (and that I always asked for tomatoes to be added to), I’ve embellished their inspiration and made it my own with creamy avocados, onion, homegrown tomatoes and lick-loving licoricey-tarragon—just ’cause I’m an herb-loving kind of girl. Sometimes the salad gets more tomatoes, sometimes more avocado, just depends on what I have on hand. Today, it’s pretty lycopene loaded thanks to my heirloom cherry ‘mater harvest.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 large tomato, sliced in thick slices
- ½ avocado, sliced
- 2 slices red onion, I prefer mine nearly shaved
- 6 cherry tomatoes, halved
- sprig of fresh tarragon
- 1 T fruity olive oil, the best you can afford
- ½ tsp champagne vinegar
- Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.
My husband gave grilled avos a try, but didn’t have much success. But I’m inspired to give it another go thanks to Bree’s layering of lots of fresh herbs with spicy arugula, creamy mozzarella and grilled peaches in Bree’s Baked Bree‘s unique Grilled Peach and Avocado Salad. Looks divinely fresh and simple.
Cathy gives a fresh and simple nod to asian flavors, What Would Cathy Eat‘s Soba Noodle Salad with Avocado and Mango marries the sweet notes of mango with the tartness of rice vinegar and sesame oil to create a mellow fusion of delicious.
With just a few simple ingredients Lena for Coconut and Vanilla has created a completely decadent and deceptively simple Couscous and Avocado Salad recipe studded with mint, honey and the delicious crunch of pine nuts. (o ja! recipes are given in both English and German)
And now off to Mexico we go with Cate’s World Kitchen and her healthy, spiced up Black Bean, Quinoa and Avocado Salad, tossed with a freshly homemade tomatillo salsa. She makes it easy to eat right thanks to all the flavor.
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The recipes and photos are all beautiful!
I love avos and make raw vegan avocado ice cream. And also raw vegan chocolate mousse with them. No one ever guesses the “secret” ingredient is avocado.
Wow!! this salad is sooo good looking… so delicious. I must try this out. Great post
Seriously Heidi, I just died.
A) your shot is GORGEOUS.
B) Why isn’t my face in that most perfect salad THIS INSTANT?
C) Why don’t we live closer? No, no really.
I’m headed to the lake with the girls this weekend for a little R&R, and this is a PERFECT recipe for us! I’ve been on the hunt for simple and fresh and seasonal inspiration. Woot for serendipity.
I love your site – your pictures are fantastic and i love your addiction 🙂 These salads looks fabulous and i am going to have to try the top one.
Nice to meet you!
When I grow up, I want to take food photos like you. That first salad is my most favorite out of the group. I will be making it for sure!
A beautiful collection of photos, and I love your commentary. First time here, looking forward to looking around!
As an avocado luvah these photos and recipes are amazing. Beautiful collection…yum
That avocado and tomato salad looks divine. How about adding some fresh sweet corn to that? Yummmmmy. 🙂
waiting for my invitation to come pick, and while I’m there, would love a tomato salad or sandwich. (subtle hint)
I love avocados, especially in salsas and salads. I’ve even tried them in a dessert inspired by the Lava Flow drink we had in Hawaii for our honeymoon. The Avocado, Onion and Tomato Salad, and Soba Noodle Salad with Avocado and Mango are definitely on my list to try.
Your avo-tomato recipe has been my breakfast, lunch, and dinner for the past three weeks. There is nothing more satisfying than the two together with a bit of salt and pepper. Delicious list, again!
Totes! Love that you are getting your fill before its back to grocery store tomatoes.
These salads look FABULOUS. Perfect for a light meal. So fresh, so healthy, so much COLOR and life.
Heidi, this salad is vibrant and made me dash over from Pinterest. Love all the other you share here too!
What’s up to all, the contents existing at this website are really remarkable for people experience, well, keep up the nice work fellows.
This great ! unexpected flavor combination and excellent textures. this recipe making very simple. my recipe use for lance and dinar.it very helpful for my family.i really like this. .
We made the tomato Avacado salad and added fresh grilled shrimp! A perfect meal for summers. Thank you.
That’s a great idea Sara. What doesn’t shrimp make better 🙂 ??
saw the beautiful picture of the vegetables in the Avocado and Tomato salad under the Healthy tab on the site and had to take a look, like the “cut to the chase” no lettuce in this salad! Plus the super bonus of 5 more! thank you for all of this!
What fruit flavored olive oil did you use for the tomato, avacado and onion salad?
Hi Brenda, I used a lemon infused extra virgin olive oil but if you purchase your olive oil at a specialty store, ask them for a fruity flavored olive oil…it’s more about the olives and the processing than actually adding fruit.
This was a beautiful salad. I found that it needed more salt and acid, but once I tweaked it a bit, it was delicious. Thanks for the recipe!