Avocado Salad

1. 1

   Combine all in a glass bowl:

2. 2

   Cut the avocado into bite-sized chunks.

3. 3

   Halve the roma tomatoes long-wise and then slice into 1/4 inch thick pieces.

4. 4

   Add diced scallions and finely chopped garlic.

5. 5

   Mix gently with a wooden spoon and then drizzle with olive oil. Add sea salt and cracked pepper taste.

6. 6

   Cover and refrigerate for two hours, carefully tossing at the one hour mark.

7. 7

   Serve with hot crusty bread to spoon up the savory bits in the bottom of the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.