Avocado and Tomato Salad

I'm excited to share with you all an easy and simple avocado and tomato salad that I am absolutely obsessed with. This salad highlights two main {delicious} ingredients without adding too much fluff to it. I believe it encompasses Southern California in a bowl (avocados are a Southern Californian's best friend, didn't you know?), while also giving the feeling of (the fast approaching) summer.

What inspired me for this salad was...you guessed it, guacamole. Guac is a staple food where I'm from and I can devour a bowl in ten seconds time. Really. I love it. The thing I don't really love about the dip though is that it is usually accompanied by a fried, salty, delicious tortilla chip. Now, tortilla chips aren't really in my "soon-to-be-in-a-bikini-all-day-everyday" diet, so to make traditional guacamole more acceptable to eat on its own, I decided to make things a little more chunkier while adding a different kind of crunch to satisfy that no-chip-needed attitude. Hope you all try out this tasty dish and comment on what you thought about it!

Avocado and Tomato Salad
Time: 25 Minutes / Serving Size: 6-8

Ingredients:
DRESSING

• 1/2 Cup Grape Seed Oil
• 1 Garlic Clove
• 1 Tbsp Dijon Mustard
• 1 Tbsp Agave Nectar
• 2 Tbsp Cilantro, Minced
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• Zest of 1 Lime
• Juice of 3 Limes

SALAD

• 8 Small Haas Avocados (or 5-6 Large)
• 1 Pint of Mini Multi-Colored Heirloom Tomatoes
• 1/2 Cup Pine Nuts, Toasted
• 3/4 Tsp Salt
• 1/2 Tsp Pepper

Directions:

Pour the grape seed oil into a mason jar. Mince garlic and add.

Add in dijon mustard and agave nectar. 

Zest the lime and juice three into the jar. Add the minced cilantro, salt and pepper. Close lid and shake.

Place dressing in fridge until needed for salad.

SALAD

Half the avocados.

To take the pit out, carefully hit the the pit with a knife and twist. 

Take the skin off of the avocados by placing your thumb between the avocado and skin. Cut in sixths and place in bowl.

Wash the tomatoes and slice them length wise. Add to bowl with avocados. 

Salt and pepper the avocados and tomatoes. Add the pine nuts. Pour in half of the dressing, taste, and add more if desired. 

Carefully mix with a spoon. (Make sure you don't smash the avocados.)

Place in a serving bowl and enjoy!