Avocado-Cherry Tomato Salad Recipe with Lime Vinaigrette

With avocados front and center, this delicious Avocado-Cherry Tomato Salad recipe is packed with good fats and vital vitamins.



From "The Lemonade Cookbook"
August 2014

Yield: Makes 4 cups

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Discover simple preparations for those with a sophisticated palette in Chef Alan Jackson’s The Lemonade Cookbook (St. Martin’s Press, 2013), which emphasizes healthy dining while on-the-go. In this excerpt, from the chapter “Marketplace Vegetables,” Jackson offers instructions for a delicious Avocado Guacamole recipe that is rich in flavor and nutrients.

You can purchase this book from the Mother Earth Living store: The Lemonade Cookbook

One of our eatery’s most beloved dishes, this simply delicious vegetable side places avocados front and center. Avocados are Mother Nature’s butter, packed with good fats, fiber, and a whole host of vital vitamins and minerals. Plus, their smooth, creamy texture and earthy flavor allow them to shine in just about everything. The key here is to cut the avocados into large chunks and not mash the pieces like guacamole, so you can sink your teeth into the supple, silky flesh.

Avocado-Cherry Tomato Salad Recipe with Lime Vinaigrette

Ingredients:

• 4 firm-ripe Hass avocados, halved, pitted, peeled and cut into chunks
• 1 pint cherry or grape tomatoes, halved crosswise
• 1/4 cup pine nuts, toasted
• 1/4 cup Lime Vinaigrette (See recipe below.)
• Coarse salt
• Freshly ground black pepper

Instructions:

1. In a mixing bowl, combine avocados, tomatoes, pine nuts and vinaigrette. Toss gently, taking care not to smash the pieces of avocado—you are not making guacamole!

2. Season generously with salt and pepper. Serve chilled. Makes 4 cups.

Lime Vinaigrette

A sweet tangy blend of lime, honey and cilantro, this versatile Lime Vinaigrette lends pizzazz to a Southwestern-Style salad, or makes a great basic marinade for fish or chicken.

Ingredients:

• Juice of 2 to 3 limes, (about 1/4 cup)
• 1 tablespoon honey or agave nectar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 2/3 cup canola oil
• 3 tablespoons chopped fresh cilantro leaves

Instructions:

1. In a blender, combine lime juice, honey, mustard, garlic, salt and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low.

2. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in cilantro.

3. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week. Makes 1 cup.

More Recipes from The Lemonade Cookbook

Israeli Couscous Recipe with Lemon-Truffle Vinaigrette
Chicken and Goat Cheese Sandwich Recipe
Coconut Cake Recipe


From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.