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  1. Home
  2. Salads

Avocado, Tomato and Basil Salad

This salad is as yum as it is beautiful! A total show stopper at your next barbie ... - by Kim Meredith
  • 06 Nov 2019
Avocado, Tomato and Basil Salad
Prep: 20 Minutes - Easy - Serves 4
Proudly supported by

TIP! Cut medley tomatoes in half or thirds, if large. They can be replaced with cherry tomatoes or sliced roma tomatoes. Dressing can be made up to one day ahead. Keep, covered, in the fridge. For a spicy kick, add ¼ teaspoon dried chilli flakes to the dressing.  

Ingredients

2 x 200g punnets medley tomatoes

220g tub cherry bocconcini, drained

½ small red onion, halved, thinly sliced

1 cup small fresh basil leaves

2 firm, ripe avocados, halved, sliced lengthways

DRESSING

¼ cup extra virgin olive oil

2 tablespoons white balsamic vinegar

1 small clove garlic, crushed

Method

  1. To make dressing, whisk all ingredients in a small jug until combined. Season with salt and pepper.

  2. Toss tomatoes with bocconcini, onion and basil in a large bowl. 

  3. To serve, arrange fanned avocados around the edge of a shallow serving bowl. Spoon salad into the centre. Drizzle with dressing. Serve immediately.

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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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