Avocado and Summer Tomato Salad

Preparation: 20 minutes

Serves 4


3 Roma tomatoes, quartered, deseeded and finely diced

bunch shallots, finely sliced

1 Lebanese cucumber, halved lengthways, deseeded and finely diced

cup basil leaves, roughly chopped

1 lemon, juiced

2 avocados, skin removed and halved

1 bunch rocket leaves, washed

cup baby black olives



1 tblspn Dijon mustard

1 tblspn red wine vinegar

2 cloves garlic, crushed

cup extra virgin olive oil

Salt and freshly ground black pepper to taste


Combine dressing ingredients in a jar with a lid. Shake well. Place the tomato, shallots, cucumber and basil in a small bowl. Add the dressing and mix to combine. Drizzle the lemon juice over the avocado halves. Place the avocado halves on serving plates. Divide the tomato salad equally among the 4 avocado halves. Garnish with a rocket leaves and black olives.