I looked around the kitchen and the closest I had to a traditional green salad, as I’d promised when they asked “Hey, what’s for dinner?” earlier, was some romaine lettuce and a couple of tomatoes. One hand in the pantry, the other hand in the refrigerator, and I found some leftover bread — apparently that’s a thing, doesn’t happen often — and an avocado who’d missed the guacamole party a few days before.
Quick and easy, this is where I ended up.
And it was good enough they asked “How’d you make this?”
I’m no stranger to salad though it’s probably fair to say I like it most in this house.
And more often than I’d like to admit, what needs eaten soon that I brought home with the best of intentions.
I tore the lettuce into smaller pieces and washed them in my salad spinner. (I love that little guy.)
Sliced the tomatoes. Nothing fancy there.
I diced the avocado into a bowl and tossed it with the juice from half of the lemon. This buys some time to keep it from turning brown.
For the croutons, I had a hunk of bread that I sliced then cubed. Minced the garlic clove.
Then a glug of good olive oil into a fry pan over medium heat. Let the garlic and bread cubes toast, turning (or flipping) often until done. Taste a crouton to make sure they’re done — you’re the chef, it’s allowed.
Then a simple vinaigrette. Either 2 parts oil to 1 part acid (like I did today) or 3-to-1 if you prefer it less acidic. A normal lemon has about 2 tablespoons of juice. So I mixed 2 tablespoons of extra-virgin olive oil, that tablespoon of lemon juice (I’d already used the other half for the avocado, remember?), a pinch of salt, a pinch of ground pepper.
Better yet, let one of the kids do it.
Some people like to toss the lettuce with the dressing but I have a family that all like different amounts of dressing.
Therefore, I bought these little bottles so they could dress their own salads.
(I used to just whisk them together in a bowl but after one too many “g-a-l-l-g-u-g” with half-a-bowl of salad dressing accidentally going into a single bowl, I found a better way. It was either that or I had to dress everyone’s salads individually and by myself. And where’s the fun in that?)
Combine everything together on plates or let everyone do the salad buffet. You do you.
Avocado Tomato Salad
Avocado tomato salad with a lemon juice vinaigrette and croutons. Foraging for dinner, gatherer-style, turned out pretty good. Visit suppertimeblues.com to learn more.
- 2 heads or hearts romaine lettuce, washed and torn into pieces
- 1 avocado, diced
- 2 tomatoes, sliced
- 1 tablespoon lemon juice half of a lemon
- bread, preferably leftover and a bit stale already
- 1-2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced (optional)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice the other half of a lemon
- salt and pepper, to taste
Tear the lettuce into pieces. Wash and dry.
Slice the tomato.
Dice the avocado. Toss with lemon juice.
Slice the bread into cubes. Fry over medium heat with the oil and garlic until crisp.
Combine the oil, lemon juice, salt, and pepper in a bottle or jar. Shake well to combine.
Compose on salad plates as desired. Drizzle with dressing.
Cooking doesn’t have to be hard or take a long time. Quite often around here, good food is just a few minutes away.