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Tomato and Avocado Salad With a Tarragon Walnut Drizzle

  • 30minutes
  • 322calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons fresh tarragon leaves, chopped

  2. 1/4 teaspoon kosher salt

  3. 1/2 teaspoon fresh coarse ground black pepper

  4. 1 teaspoon garlic , minced

  5. 2 tablespoons walnuts , toasted and chopped

  6. 1/4 cup apple cider vinegar

  7. 1/4 cup extra virgin olive oil

  8. 1/2 cup light extra virgin olive oil

  9. 6 leaves lettuce leaves

  10. 2 summer slicing tomatoes , sliced 1/2-inch thick

  11. fresh coarse ground black pepper

  12. 6 fresh parmesan cheese , slices

  13. 1 avocado , sliced into wedges

  14. fresh tarragon sprig , for garnish

Instructions Jump to Ingredients ↑

  1. In a glass jar or bowl, mix together the dressing ingredients. Allow to sit at room temperature for a few hours to allow flavours to blend. Dressing may then be refrigerated, but should be at room temperature for serving.

  2. Assembling:.

  3. On individual serving plates, lay a lettuce leaf, followed by a slice of tomato. Sprinkle with a bit of pepper.

  4. Now lay a generous slice of cheese (I use a vegetable peeler to slice the cheese) and top with a wedge of avocado.

  5. Just before serving, shake dressing throughly and drizzle over the salad, ensuring that you get some of the chopped walnuts. Garnish with a sprig of tarragon.

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