AVOCADO SUMMER TOMATO SALAD with Lemon Olive OIl Dressing
2 ripe Avocados, sliced
1 large heirloom tomato, sliced
1 large yellow tomato, sliced
1/4 cup good quality extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. fresh mint or fresh basil
kosher salt (about 1 large tsp.)
Fresh ground black pepper (1 large pinch)
1 packet splenda ( I like a little sweet – can be optional)
- Plate your vegetables how you like.
- Mix all the dressing ingredients together with a fork or whisk well – and pour at will.
This recipe is from Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite Challah recipe below. Check out more of Sarah's Kosher Recipes at kosherstreet.com
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