Name: Heirloom tomato salad with avocado, lemon, onion and mint
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 small, mild white onion; 700 gram heirloom tomatoes, or mixed cherry and vine tomatoes; 1/4 cup loosely packed small mint leaves (or about 12 large leaves); 2 ripe avocados; 1 1/2 tablespoon lemon juice; 1/2 teaspoon flaky sea salt; 2 tablespoon extra-virgin olive oil

Heirloom tomato salad with avocado, lemon, onion and mint

This colourful, fresh and healthy salad prompts the question: how can something so simple taste so sublime?

Ingredients

1 small, mild white onion

700 gram heirloom tomatoes, or mixed cherry and vine tomatoes

1/4 cup loosely packed small mint leaves (or about 12 large leaves)

2 ripe avocados

1 1/2 tablespoon lemon juice

1/2 teaspoon flaky sea salt

2 tablespoon extra-virgin olive oil

Method

1.Peel and slice onion thinly. If the onion is very pungent, soak in icy cold water for 10 minutes, drain and pat dry with paper towels.

2.Slice, halve or quarter tomatoes and arrange on a large platter. Scatter with onion and mint (chop mint if leaves are large)

3.Halve avocados, extract pits and remove peel. Cut into cubes and put on top of salad.

4.Sprinkle with lemon juice, salt and oil. Toss gently and serve.

Mint deserves its place as perennial kitchen favourite. Its head-turning scent and taste enliven all courses of the global menu, from mint sauce to mint julep, Vietnamese salads to fresh shelled peas. It’s easy to grow, which is a blessing. Just break off a piece with a good heel from a living plant and stick it into soil. Give it its own bed to flourish in, or contain the roots in a bag in the soil to prevent it from strangling other plants. Use leaves whole or chop just before using to avoid blackening.
Note

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