Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

4.2 (3 reviews)

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette



  • 1/2 cup extra-virgin olive oil
  • 1/2 cup white balsamic vinegar
  • 1 garlic clove, crushed
  • 1 tsp. ground mustard
  • Salt and pepper, to taste
  • 1 ripe avocado
  • 2 medium, firm heirloom tomatoes, cut into wedges
  • 1 Tbsp. minced fresh basil


  • In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Season with the salt and pepper and set aside.
  • Carefully remove the skin from the avocado. Cut in half and remove the seed. Slice the avocado into 1/4-inch wedges.
  • Place a tomato wedge on a plate and layer an avocado wedge on top. Continue layering to create a fan shape. Do this on 2 plates.
  • Drizzle the vinaigrette over the wedges. Sprinkle the basil on top and serve immediately.

Makes 2 servings

Rated 4.2/5 based on 3 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind