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Tomato Avocado Salad w. Mustard Thyme Vinaigrette

Tomato Avocado Salad with Mustard Vinaigrette

First off, I need to apologize for giving you a headache with the photo. I’m sure there’s a Photography 101 class that tells you not to use a busy background for your photo, but use one I did. And it matched the food to boot! There’s a fashion faux pas analogy I could make here, but it’s escaping me at the moment.

Anyway, last week there were a couple of hot days in the Bay Area. Folks on the East Coast who are reading this would likely guffaw if I told you the exact temp and humidity. You might say that “dry heat” isn’t as bad as humid heat or some such. But heat is still hot! On such days I try to find alternatives to firing up the stove, which generally means a sandwich and a salad for dinner. There are only so many mixed baby green salads I can stomach, though, so I was excited to see early girl tomatoes at the farmer’s market the other week.

Early girls might be my favorite variety of tomato. I think it has the perfect proportion of flesh to juicy seeds, and it has a concentrated, sweet tomato-y flavor. Perfect for sandwiches and salads.

If you wanted to go simple, you could just mix chunks of tomato and avocado with a pinch of salt and call it a day. It would be delicious. BUT if you wanted to be a rockstar you would whip up a mustard thyme vinaigrette in 2 more minutes to bind the two together. Your choice.

Tomato Avocado Salad with Mustard Thyme Vinaigrette
– serves 1 as a side -

1 medium tomato, cut into chunks
1 medium avocado, approx the same size as the tomato, cut into similarly sized chunks
2 Tbsp. champagne vinegar
1/2 tsp. honey mustard
extra virgin olive oil
thyme
kosher salt
black pepper

1. Make the vinaigrette by first adding a small pinch of salt to the vinegar and whisking. The salt should take the sharp edge off the vinegar without actually tasting salty. Adjust the amount of salt until you get to this point. Whisk in the honey mustard, and then slowly drizzle in the olive oil while constantly whisking until the vinaigrette is the consistency that you like. Add a pinch or two of fresh thyme and a few grinds of black pepper to taste.

2. Gently mix together the tomato and avocado in a bowl and dress it with the desired amount of vinaigrette. Enjoy!

    One Comment

    1. Clyde says:

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