I truly eat brunch, each day, since I eat about 11 o'clock. That opens up all kinds of opportunities. I might feel guilty eating pasta for breakfast but certainly not for brunch. Anything seems to go for brunch. Today, my decision was dictated by the two avocados on my counter. I only used one but tonight is another meal.
I have to tell you that this recipe is a success, a tangy salad, with my favorites. I would add some greens, next time, since I am still hungry. I want to fill the gaps with some Romaine. I did not use garlic since I used garlic flavored rice vinegar. I also ended up leaving out the oil. The rice vinegar is enough for this group of vegetables.
Tomato, Onion, Avocado Salad - adapted from Simply Recipes
- 3-4 fresh large tomatoes, sliced (I used one)
- 1/2 red onion, sliced
- 2 avocados, peeled and cut into bite-sized chunks (1)
- 1/4 cup chopped parsley
- 2 teaspoons dried oregano (1)
- Red wine vinegar (Garlic flavored rice vinegar)
- Extra virgin olive oil (the best quality)
- Salt to taste
- Ground black pepper to taste
MethodPlace a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. (I did this in a shallow bowl but my photos did not come out. My batteries died right after the I took these photos. All I can think, is they blooped before that and I didn't realize it.)
Sprinkle with parsley and oregano.
Drizzle garlic rice vinegar over the platter.
Sprinkle with salt and freshly ground black pepper.
Serve immediately. Do not refrigerate.
Enjoy each bite.
Seaside Simplicity - Salads