A greater part of my adult life has been spent with Barefoot Contessa cookbooks and recipes. My mom used to cook with them and whenever the Barefoot Contessa came out with a new cookbook, the girls in our family would receive one for Christmas. A treasured gift. Well, readers, the Barefoot Contessa is coming out with another cookbook this year and I can’t wait to put it on my bookshelf. I was able to get a sneak peak into that cookbook by trying her Tomato & Avocado Salad. It will be one of the recipes in her new book. It is delicious and nice and light. Perfect as a side or served with other salads, as we did for a picnic last week. Serves 6-8.
Tomato & Avocado Salad
1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons)
2 firm, ripe Hass avocados
2 pints cherry or grape tomatoes, halved through the stem (I prefer cherry tomatoes)
1/2 cup medium-diced red onion
Good olive oil
Kosher salt and freshly ground black pepper
3 ounces baby arugula
Pour 1/4 cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them and cut in 1/2-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again.
In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Taste for seasonings and serve at room temperature.
Credit: Barefoot Contessa