Too hot to cook?

garden tomatoes

After days of tremendous heat and power outages (did anyone else have an impromptu candlelight dinner last night?) I’ve decided to go the non- baking route for dinner. Since the tomatoes continue to flourish in my garden, I’ll make them  the star of the show.

Here’s a quick video from the avocado vault — a simple recipe that is quick to make and no turning on the dreaded oven.  I love the brightness of the tomatoes mixed with the creaminess of the avocado, it makes for a substantial salad that still feels light for these hot nights.

Avocado and Tomato Salad

Tomatoes come in assorted colors and sizes. Use this opportunity to cut them in different shapes depending on the type of tomato.  It will look beautiful and draw attention to the taste of each tomato type.

2 pounds of assorted tomatoes

1 ripe avocado

Sea salt

Green onions for garnish

Best quality olive oil

(Cherries cut in half, wedges for heirloom, and slices for medium sized tomatoes). Slice the avocado in a fan and place around the plate, 3 slices per grouping. Sprinkle on the green onions and add a hefty pinch of salt and a good glug of olive oil.

easy salad

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5 thoughts on “Too hot to cook?”

gorgeous! thank you for cutting the cherrys. my first homecoming dinner when i was incredibly shy and awkward, oh wait still am, nevermind, anyway, my date and i were at dinner and I bit into a whole cherry tomato and it squirtted all over my dress and my date! i always cut my cherrys! it should be required for all restaurants serving homecoming kids:)

Good morning Valerie,

I’ve been enjoying your website (blog) ever since I read a blurb on you in a local magazine. It’s now become part of my Sunday routine and provides inspiration for meal planning.

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