Tomato, lemon and avocado salad with lemon cream dressing
( SERVES 6 )
Nothing else has the tomato’s versatile combination of savoury and sweet, says Lauraine Jacobs. The following recipe is a family favourite that is included in my repertoire thanks to my mother. It is a very refreshing salad that’s perfect for a barbecue.
- Slice the tomatoes and lay them on a flat or shallow serving platter. Remove the skin and stone from the avocados and slice neatly. Lay these slices over the tomatoes.
- Peel one of the lemons with a knife, removing all the skin and pith. Cut into tiny wedges and sprinkle over the tomatoes with a little salt and pepper. Grate the zest of the remaining lemon over the tomatoes.
- To make the dressing, mix the cream with the juice of the second lemon, adding salt and pepper to taste. Allow this to stand for about 10 minutes to thicken the cream.
- Drizzle this over the salad and finally strew the torn leaves of basil and mint to garnish.