Cherry Tomato & Avo Salad With Pecans & Honey-Lemon Dressing
- SERVES: 4
- PREP: 10 minutes
- TOTAL TIME: 20 minutes
A vibrant, flavorful dish for any meal.
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!
cup olive oil
tablespoons lemon juice
tablespoon Dijon mustard
teaspoon kosher salt
Pinch of freshly ground black pepper
heads butter lettuce, leaves separated
head red endive, leaves separated
pounds multicolored cherry tomatoes, halved
large ripe avocado, sliced
small red onion, thinly sliced