Return to This Week’s Menu
Avocado Tomato Salad
Serves 2 | Time: 5 minutes
Goes great with the Peruvian Chicken
Ingredients
- 1 large avocado, Cut in half lengthwise, then cut in half crosswise, then sliced
- 2 medium sized tomatoes, large chunks
- 2 cups arugula
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- kosher salt, to taste
- freshly cracked black pepper, to taste
Chef Tips
Preparation
For the salad:
- In a bowl, combine the avocado, tomato, and arugula. Drizzle with the olive oil and gently toss to coat. Add the salt, pepper, and red wine vinegar and gently toss once more until well combined.
- Serve with the roasted adobo chicken and enjoy!
