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Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

This sliced heirloom tomato and avocado salad with basil and shaved parmesan recipe was simple, delicious, and beautiful. You can’t beat a simple but flavorful salad that’s easy to throw together! This tomato avocado salad was a huge hit with my entire family, and paired nicely with the baked ranch chicken thighs and brown rice with grilled vegetables.

Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

Ingredients:

  • 3 heirloom tomatoes, sliced
  • 1 avocado, peeled and sliced
  • A handful of small fresh basil leaves
  • 2 tbsp shaved Parmesan
  • Sea salt and freshly cracked pepper, to taste
  • White balsamic vinegar, to taste
  • Olive oil, to taste

Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

How to Make a Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

Slice the heirloom tomatoes and avocado.

Layer them on a serving dish, then add some fresh basil leaves and shaved Parmesan on top.

Season well with sea salt and freshly cracked pepper, to taste, then drizzle the top with white balsamic vinegar and good olive oil, to taste.

Serve immediately. Enjoy.

Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

 

 

Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 3 heirloom tomatoes sliced
  • 1 avocado peeled and sliced
  • Handful of small fresh basil leaves
  • 2 tbsp shaved Parmesan
  • Sea salt and freshly cracked pepper to taste
  • White balsamic vinegar to taste
  • Olive oil to taste

Instructions

  • Slice the heirloom tomatoes and avocado.
  • Layer them on a serving dish, then add some fresh basil leaves and shaved Parmesan on top.
  • Season well with sea salt and freshly cracked pepper, to taste, then drizzle the top with white balsamic vinegar and good olive oil, to taste.
  • Serve immediately. Enjoy.
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13 Comments

  1. I’m all for simple and delicious Pam! I’ve been on an avocado kick lately. For some reason it just never occurred to me to include it in a tomato salad. Yours looks so refreshing! I must try it with the last of the tomatoes:)

    Thanks for sharing, Pam…