Tomato And Avocado Salad With Basil Buttermilk Dressing Recipes

AVOCADO AND TOMATO SALAD

Steps:

• Place the sliced avocados and tomatoes in a bowl, then drizzle on the oil.
• Next, sprinkle with some Kosher or sea salt. You can always add more later if needed.
• If you are going to omit anything in this salad, skip the vinegar, but do NOT omit the salt, this is what gives it flavor.
• Now adda little a little vinegar to taste, if desired. You could substitute lemon juice if preferred.

NATASHA'S TOMATO, AVOCADO, BASIL SALAD

Steps:

• Slice tomatoes into medium sized slices.
• Slice mozzarella into medium sized slices (not too thin or too thick).
• Cut avocados in half lengthwise, remove and discard pits, slice diagonally into medium sized slices, trying to keep them as the same size as the tomatoes and mozzarella slices.
• Slice red onion very thinly sliced (if using).
• On medium sized plate or platter, arrange tomatoes, avocados, onions, and mozzarella, shingle style - filling the outer rim of plate and working your way into the middle. Fit in a basil leaf on top of the mozzarella slices.
• Lightly salt and sprinkle black pepper over the top to taste.
• Drizzle with Fresh Basil Dressing to taste. Note that all of the dressing is not meant to be used. Reserve remainder for other use. (Great on sandwiches, salads, topping for some soups, etc.).
• Decorate with more fresh basil leaves if desired.
• Fresh Basil Dressing:.
• Blend the basil, oil, mayonnaise, vinegar, shallots or onions, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.
• NOTE: If serving this salad for company, you may want to slice the avocado at the last minute because it browns easily. To prevent this from happening too quickly, you may sprinkle the avocado with lemon juice. But it's just as easy slicing the avocado at the last minute and fitting it under the tomato slices.

CHERRY TOMATO SALAD WITH BUTTERMILK-BASIL DRESSING

Steps:

• Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
• In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.

AVOCADO-BASIL DRESSING

Steps:

• Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.

SALAD WITH BUTTERMILK-BASIL DRESSING

Steps:

• Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
• In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
• Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
• Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
• Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
• Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
• Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.

BASIL BUTTERMILK DRESSING

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered, 1 hour to allow flavors to develop.

TOMATO, AVOCADO & CORN SALAD WITH MIGAS & BUTTERMILK DRESSING

Steps:

• Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning every so often, until dark golden brown and crisp, then turn the heat down and cook until the pieces are warm through to the middle. Season and cook a little more, turning the pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas 6.
• Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be scorched a little at the edges.
• To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then gradually whisk in the buttermilk. There shouldn't be any lumps of mayo left.
• Halve and stone the avocados and cut each half into slices. Peel the skin from each slice. Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them. Turn over in the juice and season. Add all the other salad ingredients and toss together. Spoon some of the dressing over and serve the rest on the side.

TOMATO AND AVOCADO SALAD WITH BASIL BUTTERMILK DRESSING

Steps:

• Make dressing. Blend basil, buttermilk, green onions, salt, mayo/yogurt and pepper in a blender until smooth. Transfer to a bowl and let stand 30 minutes to thicken. Season to taste with salt and pepper.
• Wash cherry tomatoes and slice in half. If using large tomatoes, cut in wedges.
• Peel avocado and cut into chunks. Sprinkle with lemon juice to prevent browning.
• Arrange tomatoes and avocados on platter and drizzle with dressing or simply toss tomatoes and avocado with dressing (you probably won't need all of the dressing).
• Sprinkle with pine nuts and garnish with a few basil sprigs (if desired).
• Serve with extra dressing on the side.