Sunday, January 22, 2012

Tomato Avocado Salad with Anchovy Balsamic Dressing

Recipe By The Canadian Living Test Kitchen (Source)

If you can't find heirloom tomatoes, this refreshing salad would also be delicious with any other variety of ripe tomato.


  • 1-1/2 ripe avocados
  • 3 lb (1.4 kg) mixed heirloom tomatoes, (about 12)
  • Anchovy Balsamic Dressing:
  • 2 tbsp (30 mL) balsamic vinegar
  • 4 tsp (18 mL) anchovy paste
  • 2 tsp (10 mL) Dijon mustard
  • 1 small garlic clove, minced
  • 1 pinch salt
  • 1 pinch pepper
  • 1/3 cup (75 mL) extra virgin olive oil


Anchovy Balsamic Dressing: In blender or bowl, blend or whisk together vinegar, anchovy paste, mustard, garlic, salt and pepper. With motor running or whisking constantly, add oil in slow steady stream until thickened and emulsified. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Peel, pit and quarter avocados lengthwise; thinly slice and fan in centre of platter or plates. Cut tomatoes crosswise into 1/2-inch (1 cm) thick slices; overlap around avocados. Drizzle with dressing.

Additional information : Tip: For a vegetarian version, replace anchovy paste with equal amount of chopped rinsed capers.

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Source : Canadian Living Magazine: August 2007

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