You know, as a food blogger, bringing new people into your life is always an interesting experience. Some people hate all the photography before you can enjoy a meal. Some people seem to enjoy (too much) any freebies you may receive. Some hate the multiple stops at the farmers’ markets AND grocery stores every weekend.
And then there are people who actually want to be involved in the photography (hence the tomato comment). And they get excited about apples at the markets. And they run off to buy bison steaks while you fawn over fennel. And they think it’s funny to take pictures of you, taking pictures of food (how, Inception).
I think most food bloggers prefer the latter. At least, I do. My aforementioned friend did just that the other night while I was photographing the Grilled Chicken Sandwich with Pepper Jack and Chipotle Lime Mayo. Those pictures, me hunched over a patio chair, in pajamas, nasty curly hair frizzed out in all directions – and with a plumbers crack apparently – will not appear on this blog. Or anywhere else for that matter!
And when it came time to snap another photo of the cherry tomato and avocado salad he happily chimed in with tomato placement suggestions. You sir, are a trooper.
Anyway, when I agreed to post a lunch suggestion for the Small Kitchen College Brown Bag Challenge I was pretty adamant that my lunch would have a side. And what’s better than cherry tomatoes and avocados in the summer time? Um. Nothing!
I love the salad even more because it was so easy to throw together and got better with some time in the fridge…perfect for a work-day lunch.
So here goes:
Cherry Tomato, Avocado and Red Onion Salad in a Citrus Vinaigrette
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1/2 small red onion, diced
- 2 tbsp finely chopped cilantro
- 2 tbsp olive oil
- Juice of 1/2 lemon
- Juice of 1/2 lime
- Salt & Pepper to taste
Combine cherry tomatoes, avocado, red onion and cilantro in a bowl.
In a separate bowl combine remaining ingredients. Whisk aggressively with a fork for 30 seconds. Taste your concoction…add salt or pepper as needed.
Pour vinaigrette over the salad and toss very lightly with two spoons. Place in a to-go bowl and you’re ready to take it for lunch!