Fresh and light, but, filling. This is how to really enhance the already awesome flavors of tomatoes! With fresh basil and sherry vinegar in the salad, I hope you’ll love this as much as I do. The addition of avocado is for creaminess, and the grains for nuttiness. The fresh sweet corn is beautifully complemented by the lightly sweetened dressing. Lastly, with crispy but tender baby romaine greens, you’ll be very glad you made this salad. It’s so healthy!
Summer Tomato Avocado Salad with Sherry Mustard Dressing
Prep time
Total time
This is how to really enhance the already awesome flavors of tomatoes!
Author: Linda Davis
Recipe type: Salad, Salad Dressing
Cuisine: Californian
Serves:: serves: 4
Ingredients:
- Dressing Ingredients:
- 3 T Sherry vinegar
- 2 T Maille Dijon mustard
- 2 t Agave nectar
- 2 T Water
- 2 T Extra virgin Olive oil, mild tasting
- ¼ t Kosher sea salt
- ¼ t freshly ground black pepper
- Salad Ingredients:
- 2 sml heads of Baby Romaine lettuce, shredded (about 4 cups)
- 2 med Avocados, peeled, sliced
- 1 pint Red Cherry tomatoes (2 cups), halved
- 1 pint Orange Cherry tomatoes (2 cups), halved
- 12 large Fresh basil leaves, chiffonade cut
- 1 (8.8oz) pkg 365 brand 7 Grain & Lentil Blend bag
Directions:
- For salad dressing:
- In a small bowl whisk together ingredients.
- Vinaigrette may be made 2 days ahead and refrigerated, covered.
- Set aside.
- For salad:
- Make a bed of lettuce on a platter or in individual salad bowls.
- Divide salad ingredients evenly among bowls.
- Drizzle with salad dressing and serve immediately.
