Avocado, Tomato and Vidalia Onion Salad

By gstark

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Ingredients

• 2 Hass avocados, peeled, pitted, and cut into 8 slices each
• 1 pound Roma tomatoes, quartered
• 1/2 cup thinly sliced Vidalia onion
• 1/2 cup parsley, basil, or cilantro leaves (as desired)
• Salt and freshly ground black pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine or balsamic vinegar
• Lemon juice

Details

Servings 4
Adapted from abcnews.go.com

Preparation

Step 1

Cooking Directions

Arrange the avocados, tomatoes, onions, and herb leaves on a platter and season with the salt and pepper. Drizzle with the olive oil and vinegar, and serve immediately.

Yield: 4 to 6 servings

Recipe courtesy Emeril Lagasse, from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

This recipe was styled by chef Karen Pickus for Good Morning America.