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Avocado & Summer Tomato Salad

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Serves: 4
Prep Time: 15 minutes
Cook Time: N/A

2 avocados, halved and skin removed
1 lemon, juiced
3 Roma tomatoes, quartered, deseeded, finely diced
1/2 bunch shallots, finely sliced
1 Lebanese cucumber, halved lengthways, deseeded, finely diced
¼ cup basil leaves, roughly chopped
1 bunch rocket leaves, rinsed
1/2 cup baby black olives

Dressing:
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 cloves garlic, crushed
1/2 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste

  • Combine dressing ingredients in a small jar with lid and shake well.
  • Place the tomato, shallots, cucumber and basil in a small bowl; add the dressing and mix to combine.
  • Drizzle the lemon juice over the avocado halves. Use a small knife to remove a 2-3mm slice of the rounded side of the avocado half. Place the avocado halves on serving plates. Divide the tomato salad equally among the 4 avocado halves. Garnish with rocket leaves and black olives.
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