Tomato, cucumber, and avocado with lemon vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Finely grated fresh lemon zest |
| ¼ | cup | Fresh lemon juice |
| 1 | tablespoon | White-wine vinegar |
| 1 | cup | Vegetable oil |
| 1½ | pounds | Vine-ripened tomatoes; (about 3), chopped |
| 2 | Seedless cucumbers; chopped | |
| 3 | Avocados; (preferably | |
| ; California), | ||
| ; chopped | ||
Directions
In a bowl whisk together zest, lemon juice, vinegar, and salt and pepper to taste and whisk in oil, whisking until dressing is emulsified.
Put tomatoes, cucumbers, and avocados in 3 separate bowls and toss with dressing. Vegetables may be prepared 2 hours ahead and chilled, covered.
Serves 12.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.