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Categories:Viewed: 9 - Published at: 9 years ago
Ingredients
- 3-4 lg. tomatoes
- 2 med. avocados
- 1/4 c. minced fresh basil
- 4 minced green onions (using the green ends)
- 1/2 to 1 c. vinaigrette (recipe follows)
- Freshly grnd black pepper to taste
Method
- Slice the tomatoes and avocados about 1/4 to 1/2 inch thin and place on a large serving platter in alternate, overlapping layers.
- Sprinkle the basil, green onions and a little salt and freshly grnd black pepper over all.
- Drizzle vinaigrette, using 1 c. of dressing if desired lots, over the salad and serve at room temperature.
- Dress the salad as soon as possible to prevent the avocado from browning.
- Serves 6.
