Tomato and Avocado Salad with Lemon-Basil Vinaigrette

Brenda V

Makes about 4-6 servings

1 pound small gourmet tomatoes, quartered

2 ripe avocados, peeled, pitted, and diced

3 Tablespoons shredded fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

A recipe of Lemon-Basil Vinaigrette

 In a medium bowl, combine tomatoes, avocados, basil, salt and pepper. 

Toss gently with half of Lemon-Basil Vinaigrette, reserving remaining vinaigrette for another use.

Serve immediately.

Lemon-Basil Vinaigrette

Brenda V

Makes about 1 1/3 cups

1 cup fresh lemon juice

1/3 cup extra-virgin olive oil

2 Tablespoons firmly packed brown sugar.  Could try Splenda brown sugar.

1 Tablespoon shredded fresh basil

1 teaspoon minced shallot

1 teaspoon minced garlic

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

 Combine all ingredients in the container of an electric blender.  Pulse until combined. 

Cover and store in the refrigerator until ready to use.

Unused vinaigrette can be stored in an air tight container in the refrigerator for up to 1 week.  Whisk before serving.