Tomato And Avocado Salad With Basil Buttermilk Dressing Recipes

AVOCADO AND TOMATO SALAD

Steps:

• Place the sliced avocados and tomatoes in a bowl, then drizzle on the oil.
• Next, sprinkle with some Kosher or sea salt. You can always add more later if needed.
• If you are going to omit anything in this salad, skip the vinegar, but do NOT omit the salt, this is what gives it flavor.
• Now adda little a little vinegar to taste, if desired. You could substitute lemon juice if preferred.

AVOCADO AND TOMATO SALAD

Steps:

• In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

NATASHA'S TOMATO, AVOCADO, BASIL SALAD

Steps:

• Slice tomatoes into medium sized slices.
• Slice mozzarella into medium sized slices (not too thin or too thick).
• Cut avocados in half lengthwise, remove and discard pits, slice diagonally into medium sized slices, trying to keep them as the same size as the tomatoes and mozzarella slices.
• Slice red onion very thinly sliced (if using).
• On medium sized plate or platter, arrange tomatoes, avocados, onions, and mozzarella, shingle style - filling the outer rim of plate and working your way into the middle. Fit in a basil leaf on top of the mozzarella slices.
• Lightly salt and sprinkle black pepper over the top to taste.
• Drizzle with Fresh Basil Dressing to taste. Note that all of the dressing is not meant to be used. Reserve remainder for other use. (Great on sandwiches, salads, topping for some soups, etc.).
• Decorate with more fresh basil leaves if desired.
• Fresh Basil Dressing:.
• Blend the basil, oil, mayonnaise, vinegar, shallots or onions, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.
• NOTE: If serving this salad for company, you may want to slice the avocado at the last minute because it browns easily. To prevent this from happening too quickly, you may sprinkle the avocado with lemon juice. But it's just as easy slicing the avocado at the last minute and fitting it under the tomato slices.

CHERRY TOMATO SALAD WITH BUTTERMILK-BASIL DRESSING

Steps:

• Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
• In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.

AVOCADO-BASIL DRESSING

Steps:

• Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.

EASY TOMATO AVOCADO SALAD

Steps:

• In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

SIMPLE TOMATO AND AVOCADO SALAD

Steps:

• Combine all ingredients in small bowl and toss together.
• Let stand 5 minutes before serving.

SIMPLE AVOCADO & TOMATO SALAD

Steps:

• In a large bowl, combine the avocados, tomatoes and onion. In a small bowl, whisk the remaining ingredients. Pour over avocado mixture; toss gently to coat.

BASIL BUTTERMILK DRESSING

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered, 1 hour to allow flavors to develop.

MOST AMAZING SALAD! TOMATO, MOZZARELLA, AVOCADO, AND BLISS

Steps:

• Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.

TOMATO, AVOCADO & CORN SALAD WITH MIGAS & BUTTERMILK DRESSING

Steps:

• Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning every so often, until dark golden brown and crisp, then turn the heat down and cook until the pieces are warm through to the middle. Season and cook a little more, turning the pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas 6.
• Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be scorched a little at the edges.
• To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then gradually whisk in the buttermilk. There shouldn't be any lumps of mayo left.
• Halve and stone the avocados and cut each half into slices. Peel the skin from each slice. Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them. Turn over in the juice and season. Add all the other salad ingredients and toss together. Spoon some of the dressing over and serve the rest on the side.