Tomato, Onion and Avocado #Saladbar


This months Salad Bar theme is all about avocados. I love the creaminess of them and that green color makes any salad look so colorful and inviting. I also love to slice them and put them in sandwiches.

Lets just say you are planning on bringing this at a relative or friends house. My advice is to slice the onions ahead of time. Plan on cutting and assembling everything else when you get there. The reasons why is the avocado once cut, will need some type of acid to keep it from turning brown and you will destroy the flavor of tomatoes and make them a mealy texture if you refrigerate them.

If you’re interested in joining us next month, check out The Salad Bar Facebook page. Thanks to Wendy, The Weekend Gourmet, for hosting us again this month.


Tomato, Onions and Avocado Salad


1 pint of grape tomatoes cut in half

1/2 medium red onion sliced

2 avocados, peeled and cut into bite sized chunks

1/4 cup chopped fresh parsley

1 garlic clove minced

2 teaspoons dried oregano

3 tablespoons apple cider vinegar

1 tablespoon Dijon Mustard

1/4 cup extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper


Combine the tomatoes onions and avocado in a medium bowl. In a jar with a tight fitting lid, add the parsley, garlic, oregano, vinegar, olive oil, salt and pepper. Shake to combine. Pour over salad. Stir to ensure everything is coated with the vinaigrette.

Serve immediately. Do not refrigerate.

Peace be with you,