Tomato & Avocado Salad (Barefoot Contessa)

By ctaubenheim

Ingredients

• 1/4 c. plus 2 Tbsp freshly squeezed lemon juice
• divided (2 lemons)
• 2 firm, ripe Hass avocados
• 2 pints cherry or grape tomatoes, halved thru the stem
• 1/2 c. medium diced red onion
• good olive oil
• kosher salt and freshly ground black pepper
• 3 ounces baby arugula

Details

Servings 4
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

Pour 1/4 cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in 1/2 inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again. In a small glass measuring cup, whisk together the remaining 2 Tbsp of lemon juice, 1/4 cup olive oil, 1/2 tsp salt and 1/2 tsp pepper. Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1 1/2 tsp salt and 1/2 tsp pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.