It’s September, I’m ready for cooler weather already! I live in Southern California now and from what I’ve experienced, September can be pretty hot. It’s very different from my Minnesota up-bringing, we were practically in snowsuits by October, ha!
Being that I can break a sweat just typing on my keyboard right now, I have outlawed the oven until it cools off. We’re practically on an unintentional “raw diet” or “going out to eat diet” until this heat breaks.
Sunday is Farmer’s Market Day for me. I love this day of the week. I round the corner of the park and am greeted with two blocks of fresh, colorful produce, eggs, cheeses, breads and gorgeous flowers. (I’m a sucker for flowers) Here’s what I bought today. Pretty, right?
The heirloom tomatoes and avocados were calling my name. Who am I to ignore them?
Heirloom Tomato & Avo Salad
Time: 5 minutes
- 2 avocados (pitted and thinly sliced)
- Juice of 1/2 – 1 lemon
- 3 heirloom tomatoes (a variety of colors would be pretty)
- 1/2 red onion thinly sliced
- Drizzle of Extra Virgin Olive Oil
- Sea Salt
- 1 T coarsely chopped flat-leaf Italian parsley
- Manchego cheese, thinly sliced (optional)
Toss sliced avocados in a bowl with lemon juice. On a platter arrange sliced tomatoes, slightly overlapping them, in a single layer. Set onion slices on top of tomatoes, followed by avocados. If adding cheese, set that on next. Drizzle with olive oil and any leftover lemon juice that was left in the avocado bowl. Sprinkle with salt, pepper and parsley.