Recipe Corner: Avocado, Tomato and Basil Salad



2-3 large ripe avocado, pitted, peeled and diced

2 medium ripe tomatoes, cut into wedges or 11/2 cups halved grape or cherry tomatoes

1 cup firmly packed chopped fresh basil

1 cup celery, including tops, diced

1 cup red or yellow bell pepper, diced or sliced

Get the Mirror in your inbox:

1 medium red onion, sliced thin

4 or 5 green onions, diced

8 oz. fresh mozzarella or Jack cheese, diced

1/4 cup radishes, sliced

8 cups assorted lettuce, romaine, endive, bibb, or green leaf

Fresh basil leaves, minced parsley, and Armenian or Greek olives as garnish

Toasted slivered almonds as garnish



2/3 cup olive oil (to taste)

1/3 cup fresh lemon or lime juice or balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon dried tarragon or crushed dried mint

Sea or kosher salt, crushed red pepper flakes, black pepper, paprika to taste



Combine dressing ingredients in a medium bowl or glass container, check seasonings, cover and chill before serving.

Sprinkle avocado with lemon juice.

Place choice of salad greens in large bowl.  Put avocado, tomato, chopped basil, celery, bell pepper, and red and green onions on top.  Add cheese and radishes and toss with some salad dressing.

Garnish with basil leaves, parsley, olives, and toasted almonds.  Serve with extra dressing on the side and garlic bread or fresh rolls.

(Note: 1 pound cooked medium to large peeled, deveined shrimp or 2 cups diced cooked chicken may be added to this salad.)

Serves 4.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


Get the Mirror-Spectator Weekly in your inbox: