CB’s Avocado Tomato Salad


  • Avocado Tomato Zucchini Salad 4-27-122 to 3 large, firm avocados, cleaned and cut into 3/4-inch chunks or into slices
  • 1-12 ounce container large cherry tomatoes, cut into halves
  • 8 small mushrooms, brushed clean and cut into sixths
  • 3/4 cup zucchini, peeled and coarsely chopped
  • 2 to 3 tablespoons purple onion, finely diced
  • 1 clove garlic, finely minced
  • 1/2 teaspoon dried Italian herbs
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 4 cups Romaine lettuce ribs, chopped and divided onto four to six salad plates
  • 1/2 cup Italian mixed grated cheese, divided
  • Italian or Ranch salad dressing


Toss together first nine ingredients in a large mixing bowl. Arrange lettuce on salad plates; divide salad mixture and place over lettuce. Garnish with grated cheese. Serve with salad dressing on the side, or toss salad with dressing; omit lettuce and serve in avocado bowls as pictured. Yield: Serves 4 to 6


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