Sliced Tomatos Avocado Red Onion Parsley Recipes

Steps:

• Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
• Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

Steps:

• in a bowl, toss the avocado slices with the lemon juice. on a large platter, arrange the tomato slices, slightly overlapping. scatter the oinion and the avocado slices over the top. drizzle with the olive oil and any lemon juice that is left from the avocados. sprinkle with the salt, pepper and the parsley.

Steps:

• Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
• Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

Steps:

• Preheat a grill over medium heat.
• Cover a large tray with tomato quarters, and set aside.
• Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
• In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

Steps:

• Spread the avocados, tomatoes, onions and parsley on a platter and season with the salt and pepper.
• Drizzle with the olive oil and lime juice and serve immediately.

Steps:

• Cut the tomatoes crosswise into ½ inch slices; set aside.
• Cut the avocados in half lengthwise, remove the pits, and peel.
• Cut the avocado halves lengthwise into thin slices.
• Sprinkle lemon juice over the avocado pieces to prevent discoloration.
• Arrange tomatoes so they just overlap along the bottom edge of individual salad plates or a platter.
• Place the avocado slices in a fan shape above the tomatoes.
• Sprinkle the onion rings on top of the tomato slices.
• Lightly sprinkle vinegar and oil to taste over the vegetables.
• Grind fresh black pepper over the whole salad.