Katrina Kitchen

Lately many friends have shared with me their dilemma, they want to eat healthy but simply do not have the time to cook. It made me more aware of the quick recipes that are great served raw and with little prep time required.

Tomatoes are in season right now and so are avocados, two ingredients that go well together. Besides, it’s summer, and it’s hot out. Who wants to spend time over a burning stove? What I like about this for dinner is if I am on the go all day long I can run into a market, buy my produce, and it will not spoil if it spends the day unrefrigerated or left in the car.

This recipe is SO EASY. Clean and slice your avocado and tomato. Alternate the pieces as you plate so that the colors pop. I used one large tomato and it was more than enough. The avocado tomato salad pictured here is drizzled with pomegranate balsamic, lime olive oil, and a hint of fresh cracked black pepper but you can use any olive oil or balsamic, or even lemon juice if you please. Simple and delicious.






1 Large Tomato
1 Avocado
Pomegranate Balsamic Vinegar
Lime Olive Oil
Black Pepper