Tomato, Avocado And Arugula Salad

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   1. Slice tomatoes and avocado into small chunks. Place them in a bowl. Add 1 teaspoon of red wine vinegar and a few cracks of pepper. Stir gently and set aside.

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   2. Place fresh arugula on plates/bowls. Distribute the tomato/avocado mixture evenly on top.

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   3. Drizzle a generous amount of balsamic glaze across the salad; enough to lightly cover the salad but not to drown it.

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   4. Serve with slices of warm, crusty baguette. Or (if you have a grill) place the slices on the grill over medium heat. The grill marks on the bread add an extra bit of flavor which is tasty!

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   This recipe would be enough to serve 4 for a salad course, or 2 if served as a main course. My husband and I split this recipe between the two of us along with grilled chicken we marinate in balsamic vinaigrette. Yum!

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   * This recipe was inspired by a salad on the spring menu 2012 at Seasons 52.

* Per serving · 4 servings · Values may vary.

No additional tips available.