Tomato & Avocado Chopped Salad




1 Large Haas Avocado

1/4 cup Purple Onion

1 Large Vine Ripened Tomato

1 Large Cucumber

1/4 cup Lavender Balsamic

1/4 cup Basil Olive Oil 

1/2 tsp black pepper

Chop all vegetables into bite size pieces and place into a large bowl. Combine balsamic vinegar and olive oil & pepper in a smaller glass bowl and emulsify with a whisk until thick. Drizzle vinaigrette over vegetables and mix so that all of the salad is coated. Refridgerate for 30 minutes and serve! Yields 4

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