Avocado and Tomato Salad

Cut one ripe avocado in half.  Remove pit.  Use a spoon to scoop out the flesh.  Dice flesh into cubes.  Place in bowl.  Chop a small tomato and add to bowl.  Optional:  Add thinly sliced onion to bowl.  Also optional, but delicious:  Add cubed mozzarella cheese to bowl (Diane Ford’s idea).  Drizzle with olive oil and red wine vinegar.  Salt and pepper.  Add a pressed clove of garlic, if desired. Toss.  May be doubled, etc.

Instead of drizzling oil and vinegar, you can use the vinaigrette dressing under avocado boats.

(Lee)