tomato, avocado and artichoke salad

The night before a big day of travel, my S.S. and I gorged on a big beautiful margarita pizza. We ordered a salad to make up for it, with little intention of enjoying it.

While the pizza was tremendous, the salad stole the show. Big hunks of plum tomatoes were tossed with avocado and hearts of palm. The dressing was simple (lemon, olive oil, and maybe oregano?).

Fast-forward to life after vacation: I am still thinking about that salad. I need that salad. Here we go:

4 vine-ripe tomatoes, large dice
2 avocados, sliced or medium dice
artichoke hearts, halved or quartered (of course, my local grocery store doesn’t stock hearts of palm; this was a good substitute)
1/2 medium red onion, thinly sliced
juice of 1 lemon
2 Tbsp olive oil
kosher salt and black pepper

Combine all ingredients in a large bowl and gently toss. Season with salt and pepper to taste.

Note: not great the next day (avocado browning isn’t as big of a problem as the avocado breaking down and muddling the flavors). Eat same day.

Thank you, Il Porto, for making our night–and for the inspiration!