Sometimes the simplest recipes are the best. This recipe is a perfect example of how just a few ingredients can come together to make something truly amazing. I first had this salad at one of my favorite Southern California lunch spots, Lemonade. Most of the time we go there I get this salad (along with MANY other items), and every time I order it, I think, why don’t I just make this at home? So finally, after only a few years, I did! The avocados smooth and creamy texture pairs perfectly with the sweet tomatoes and tart citrus vinaigrette. Plus, the avocados are packed with a ton of vitamins, fiber and good-for-you-fat (I promise that is a real thing) so you can feel good about eating a large serving of this salad. The almonds pack in additional protein and a little crunch.
This is a great salad to serve for a lunch with the girls alongside a sandwich or with another salad, perhaps one of these summer salads. It’s vegan, it’s a crowd pleaser, and it’s healthy as well as satisfying. The tomatoes and vinaigrette can be prepared and mixed together in advance, but the avocado does not keep too long once it’s cut. The citric acid in the vinaigrette helps prevent browning, but I still like to cut and mix in right before I serve.
Tomato Avocado Almond Salad
2 ripe avocados – cut in large chunks
2 cups cherry tomatoes- halved – I used heirloom cherry tomatoes
¼ cup slivered almonds – toasted
Mix the halved tomatoes and almonds with the vinaigrette. Add the avocado chunks and gently toss, trying not to mash the avocado in the process. Sprinkle with salt and pepper and enjoy!
Juice of 2 Lemons
½ teaspoon Dijon mustard
½ teaspoon honey
2 tablespoons cilantro
¼ cup olive oil
dash of salt
dash of freshly ground pepper
In a food processor or blender, mix the lemon juice, mustard, honey and cilantro until well blended. Slowly add in the olive oil until emulsified. Sprinkle with salt and pepper to taste.