It’s time to stop the (carb) madness and eat something leafy, something juicy, something lemony, something, dare I say….HEALTHY? If you’re feeling like me, try this tomato and avo salad. It’s refreshing and really satisfying, not to mention is super easy to assemble. I call for cherry tomatoes here (which you shouldn’t keep in the fridge!) but if you can’t find those, vine-ripened work just fine. Same goes for the nuts: the pecans can be swapped for walnuts, pine nuts, really whatever you’ve got. Pro tip: if you can only find rock-hard avocados at the grocery store, pop them into a paper bag, fold it over, and within 24 hours they should be in edible territory. What really makes this salad, though, is the tart and sweet lemony dressing. I like the salad lightly coated, but by all means dress to your heart’s content!
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- Pinch of freshly ground black pepper
- 1 cup pecans
- 2 heads butter lettuce, leaves separated
- 1 head red endive, leaves separated
- 1½ pounds multicolored cherry tomatoes, halved
- 1 large ripe avocado, sliced
- ½ small red onion, thinly sliced
Preheat the oven to 350°F. Combine the oil, lemon juice, honey, mustard, salt, and pepper in a jar. Seal tightly and shake to emulsify (dressing recipe can be multiplied and kept in the fridge for up to 10 days).
Arrange the pecans on a baking sheet and roast until fragrant and toasty, 7 to 8 minutes. Remove from the oven and transfer the nuts to a plate to cool; roughly chop.
Arrange the lettuce and endive on a large platter, then scatter the tomatoes, avocado, and onions on top. Drizzle with the honey-lemon dressing and top with the pecans.