Avocado and Tomato Platter


  • 2 large ripe tomatoes, cored
  • 2 ripe avocados
  • 12 large basil leaves
  • 1 small can of Anchovie fillets, in olive oil
  • 3 tbs of balsamic or red wine vinegar
  • 1 tbs olive oil
  • kosher salt and fresh black pepper to taste
  • 1 tbs lemon juice
  • Cut each tomato into 6 equal sized wedges.
  • Peel and pit and quarter each avocado. Set 2 wedges of avocado aside. Squeeze lemon juice over avocados to prevent discoloration.
  • On a serving platter or on individual plates and arrange tomatoes, basil leaves, and avocados in a artful manner.
  • In a blender or food processor, whirl reserved avocados with anchovies, vinegar oil, salt and pepper until smooth.
  • Spoon dressing over tomatoes and avocados.

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