Avocado & Tomato Salad
A vibrant, fresh salad with juicy Roma tomatoes, creamy avocado, crisp Boston lettuce, sweet shallots, spicy red chili, and a zesty lemon dressing. Perfect as a light lunch, side dish, or starter, this salad is packed with vitamins, healthy fats, and bold flavors.
Equipment
- 1 Mixing Bowl For tossing ingredients gently
- 1 Cast Ramekin For assembling and serving the salad
- 1 Cutting board
- 1 Sharp knife For dicing and chopping
Ingredients
- 80.75 g Roma Tomatoes Cubed
- 5.40 g Banana Shallots Finely diced
- 20.40 g Boston Lettuce Washed and torn
- 45.60 g Avocado Cut into 1cm cubes
- 4.05 g Red Chili Deseeded, finely chopped
- 2 g Coriander Leaves Washed and picked
- 5 ml Lemon Dressing Drizzled on top
Instructions
- Quarter the tomatoes, remove the stalk, and cut into cubes. Finely dice the shallot and deseed the chili before chopping. Cut avocado into 1cm cubes. Pick coriander leaves and wash thoroughly.
- Wash and roughly tear Boston lettuce leaves. Set aside.
- In a large bowl, combine avocado, tomatoes, chili, coriander, and shallots. Toss gently to avoid mashing the avocado.
- Build the salad in a cast ramekin, using the Boston lettuce to line the bowl.
- Drizzle lemon dressing evenly over the top.
- Present the ramekin on a wooden board or plate. Serve cold for maximum freshness.
Notes
• Best served fresh — not ideal for long storage.
• Chill all ingredients beforehand for maximum crispness.
• Ideal as a starter, brunch plate, or light lunch.
• Serves 1 generously; scale as needed.
• Chill all ingredients beforehand for maximum crispness.
• Ideal as a starter, brunch plate, or light lunch.
• Serves 1 generously; scale as needed.