Roasted Tomato & Avocado Salad

This year our families really out did themselves for Thanksgiving.

We started with a delicious brunch at my mother in law’s house which included everything from home made waffles and fruit to bacon and all important coffee. After stuffing ourselves to the brim and laughing off at least a few calories, we packed ourselves up and drove to my Aunt’s house for dinner.

As always, my Aunt’s house brought me back to being a kid and every surface in was covered with appetizers, pies, candies, turkey, and side dishes. One of which was my family’s closely guarded recipe for meat dressing. It’s yummy, but to this day I have no idea what goes into it, and I’m not sure that I want to learn!

I don’t know how we fit it all in, but we did, and we rolled ourselves home to…oh yeah…devour the fudge that my husband’s mother so graciously slipped us on our way out the door.

Which leads me to the tomatoes; I’ve had a 3 day sugar coma and I’m craving some veggies.

Ok, ok, ok. Technically, a tomato is a fruit. So is an avocado;

but arugula, spinach and lettuce are leafy greens and thus, vegetables. Roast the tomatoes, toss with a little olive oil and balsamic vinegar, and you’ve got yourself a plateful of healthy fats and vitamins.

Throw in a walk through Mount Misery and a quick run and we were feeling a little more alive and ready to face Monday.

serves 2

  • 1 cup cherry tomatoes
  • 1/2 avocado
  • 2 cups mixed greens (I used arugula, spinach and red lettuce)
  • 3 teaspoons extra virgin olive oil
  • 1 tbsp good quality balsamic vinegar (a good quality vinegar is definitely worth the splurge)
  • Salt and pepper to taste


  • Set oven to broil (500 degrees)
  • Halve the cherry tomatoes and toss with 1 tsp olive oil and salt & pepper to taste
  • Broil tomatoes until wrinkled and just starting to brown (5-10 minutes). Keep an eye on them because they can go from well done to burnt very quickly. When done, turn the oven off and remove tomatoes, setting aside to cool while you prep the salad
  • Halve the avocado by cutting through to the pit all the way around the longest part of the fruit. Remove your knife and grasp the two halves and twist. A ripe avocado should easily pull apart at this point. Bag one half and place in the refrigerator for later use (or click here for more storage info)
  • Slice the remaining half as thinly as possible
  • Assemble your salad by layering the mixed greens first, then the avocado slices, then the roasted tomatoes, drizzle with the remaining 2 tsp of olive oil and 1 tbsp balsamic vinegar.

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