My favourite poem is a great one by Frank O’Hara. I’ve got it posted by my bed, mostly memorized from reading it so frequently. And that first line—”Light   clarity    avocado salad in the morning”—well, I’m pretty sure this is the avocado salad he was talking about. It’s lovely bright, creamy, rich, and flavourful. Best made with fresh, in-season tomatoes (I’m honestly not sure I’d bother otherwise). It’s perfect for late summer and fall. I love it on toast with some chèvre, or with my eggs in the morning.


Besides being delicious, this salad comes together in a flash. Dice a roma tomato, slice and scoop an avocado, sprinkle on some minced onion, and drizzle with some good, thick balsamic vinegar. That’s it. It’s the perfect work night dinner for one. You could also toss it with some pasta for a quick and easy pasta salad.


Avocado, Tomato, and Balsamic Salad

1 perfectly ripe roma tomato, diced
½ an avocado, sliced into a grid and scooped out
1 tbsp minced onion
Kosher salt, to taste
Black pepper, to taste
2–3 tbsp good, thick balsamic vinegar
And herbs or spices you like—try fresh basil and/or smoked paprika

Toss everything together in a small bowl. Serve immediately with nice bread or some pasta.


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