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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!

  • 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

  • pounds multicolored cherry tomatoes, halved

  • 1

    large ripe avocado, sliced

  • ½

    small red onion, thinly sliced

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