Avocado Tomato Salad


Source: The Amazing Avacado

Servings/Yield: 6 Servings


  • 2 fully ripened Avocados from Mexico, halved, pitted, and sliced
  • 2 ripe plum tomatoes, sliced
  • 2 tablespoons olive oil
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon fresh oregano leaves or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

In serving bowl, gently toss avocados and tomatoes. In small cup, combine olive oil, lemon juice, oregano, salt and pepper. Drizzle over avocados and tomatoes. Season to taste with additional salt and pepper, if desired.

© Jay Deitch 2013