Seasons 52 Tomato & Haas Avocado Salad Recipe





For Salad

3 medium tomatoes, washed, each cut into 8 wedges

2 ripe avocados, skin removed, pitted, cut into 1” pieces

¼ cup fresh cilantro, washed, chopped

¼ cup red wine vinegar

¼ cup extra virgin olive oil

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

1 packed pint arugula

Drizzle balsamic glaze


For Bruschetta

1 loaf ciabatta bread, cut into 1” slices

Extra virgin olive oil for brushing

Kosher salt to taste

Ground black pepper to taste



·       Combine tomatoes, avocado, cilantro, red wine vinegar, olive oil, salt and pepper in a bowl. Gently mix well.

·       Brush both sides of ciabatta slices with olive oil and season with salt and pepper. Sear in hot frying pan or grill until golden brown.

·       Gently toss tomato avocado salad with arugula, plate and drizzle with balsamic glaze.

·       Serve with ciabatta.



Serves: 4

Courtesy of Seasons 52



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