Summer is all about fresh herbs, garden vegetables and easy eating; at least it is if you’re me.
We grill and cook out about 90% of our meals during the summer, so I’m always looking for delicious and easy sides to pair with whatever we’re grilling.
I have dreams of a bountiful vegetable garden; I dream of fresh garden tomatoes and cucumbers, of getting my hands dirty tilling up the soil, trimming leaves, fighting off pests and baskets full of homegrown goodies, but that’s not in the cards right now. I do, however, have a fabulous antique metal soda container planted with some basil, oregano and ghost peppers that produces gloriously.
The other night I was sitting out on the patio planning our meals for the week, when I glanced over at my bounty of basil and was struck with a glorious idea. A brilliant recipe that ramps up one of my favorite appetizers – basil, tomatoes, avocados and salt and pepper – by turning it into a salad!
Fresh basil leaves, ripe California Avocados and juicy tomatoes are already a wonderful pairing. Add in some crispy bacon and savory blue cheese – and you have a fresh, flavor-packed side dish that is a perfect complement for grilled chicken, ribs, steaks, burgers, whatever your main dish. The only warning, this just might outshine your main dish.
CALIFORNIA AVOCADO, BACON, TOMATO, BASIL SUMMER SALAD
Prep time: 7 minutes
Cook time: 0 minutes
Total time: 7 minutes
- 4 medium tomatoes
- 2 ripe Fresh California Avocados, peeled, seeded and diced in 1/2” chunks
- Salt, to taste
- Pepper, to taste
- 1/2 lemon, juiced
- 3 slices cooked bacon
- 1 Tbsp. blue cheese crumbles
- 2 Tbsp. chopped, fresh basil
- Cut the tomatoes into 1/4” to 1/2” pieces. Place in a bowl with the avocado and season liberally with salt and pepper.
- Toss with the lemon juice.
- Top with the bacon crumbles, blue cheese and basil.
- Serve immediately.