For Greek Easter last week I wanted to make a fun and colorful appetizer. I have a small family (only 6), so I didn’t have to make a lot. I had some avocados and tomatoes and thought I’d mix ’em up and make a fun salad to top the whole wheat bruschetta (toasted crusty bread rubbed with garlic). It’s super simple and only takes a few minutes to throw together.
Tip: I spooned the avocado/tomato mixture into the hollowed avocado halves for fun. I had seen this done on a family vacation a few years ago in Maine with something that I ordered and thought it worked well with this recipe. :-)
Serves 6| Prep time: 10 min | Cook time: ~15 min
- 2 vine ripened tomatoes (the redder the better!), diced
- 2 Hass avocados, diced
- 2 tablespoons olive oil or oil of your choice
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic power
- 1/8 pepper
- 1/8 sea salt
- 1 teaspoon agave
- 1 lemon, juiced
- (optional) fresh parsley (for decorating)
- 1 large French baguette
- (optional) additional olive oil or oil of your choice for bruschetta slices
Directions for Tomato/avocado Mix
- Dice tomatoes and avocado (after removing from outer shell).
- In a cup, mix remaining ingredients.
- Pour vinegarette into tomato/avocado mix. Stir well.
- (Optional) Spoon tomato/avocado mix into avocado shell.
- (Optional) Garnish with chopped parsley.
Directions for Bruschetta
Preheat oven to 400 degrees.
- Slice baguette into ~1/2 slices.
- (Optional) Brush or drizzle oil on each slice.
- (Optional) Sprinkle salt and pepper.
- Bake for 15-20 minutes or until they are toasted.
Remember…always eat with a grateful ♥.