Ingredients
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2 avocados, halved and skin removed
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1 lemon, juiced
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3 Roma tomatoes, quartered, deseeded, finely diced
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1/2 bunch shallots, finely sliced
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1 Lebanese cucumber, halved lengthways, deseeded, finely diced
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¼ cup basil leaves, roughly chopped
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1 bunch rocket leaves, rinsed
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1/2 cup baby black olives
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Dressing:
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1 tablespoon Dijon mustard
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1 tablespoon red wine vinegar
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2 cloves garlic, crushed
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1/2 cup extra virgin olive oil
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Sea salt and freshly ground black pepper to taste
Method
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Combine dressing ingredients in a small jar with lid and shake well.
Place the tomato, shallots, cucumber and basil in a small bowl; add the dressing and mix to combine.
Drizzle the lemon juice over the avocado halves. Use a small knife to remove a 2-3mm slice of the rounded side of the avocado half. Place the avocado halves on serving plates. Divide the tomato salad equally among the 4 avocado halves. Garnish with rocket leaves and black olives.
