The sun has been out and my tomatoes are finally turning red.
Honestly, hand to God, there may be nothing more perfect in this world than a tomato, straight off the vine, still warm from the sun. Can I get an amen?
For me, tomatoes and avocados are a perfect pair. I fell in love with the combination when I was staying with my step-grandmother the summer I was thirteen. She made a simple salad of tomatoes, avocado, thinly sliced red onion, greens, oil and vinegar every night. I don’t know what made that salad so perfect – it’s simplicity, how she got just the right amount of acid and salt on the avocados – but I swear, my mouth still waters when I think about those salads.
My version of avocado and tomato salad – this version – is a little different but still absolutely divine in its simplicity. It’s basically like a big old bowl of pico de gallo, minus the jalapenos and a lot more chunky.
If you’re freaking out over the fat content of this salad, chill. Do not be afraid of the avocado. Embrace the fat. Your body? It needs fat and this fat from avocados? It’s nourishing and good for you. So eat up!
Eat it with some grilled chicken. Wrap it up in a warm corn tortilla. Stand in front of the fridge and eat it right out of the serving bowl with a big spoon. I won’t judge.