4tomatoesfrom the Farmers market or you own garden
1/2Lettuce headLettuce preferably from the Farmers market or you own garden
Wash the tomatoes and avocado.
Wash and spin dry the lettuce.
Cut out the stem area of each tomato with a pairing knife. Cut the tomatoes in wedges and put in a medium sized prep bowl.
Cut the avocado in half and remove the seed. Cut in half again. With the skin still on, cut crosswise and spoon out the slices for each quarter of the avocado. Add the avocado slices to the prep bowl with the tomatoes and toss or mix in with a spoon being careful not too smash the avocado slices too much. The tomato liquid will keep the avocado slices from turning brown.
Set aside the tomatoes and avocado slices bowl for a few minutes while you prepare the salad platter.
Cut some of the lettuce leaves in ribbons and place on the serving platter. Place whole or partial leaves around the edges of the platter.
At this point the tomatoes and avocado will have released a fair amount of juice depending on the tomatoes you used. Toss the
tomatoes and avocado slices one more time. Taste the self-,made dressing. Add lemon juice if desired and a little salt if desired and mix in.
Drizzles some of the juice on the leaves on the out edge of the platter. Spoon out the tomatoes onto the lettuce in the center of the platter and drizzle the rest of the "dressing" on the whole platter.
Add torn basil leaves for extra flavor
Cut the tomatoes and avocados into smaller pieces (diced) to make a bruschetta topping. Bruschetta is toasted or grilled bread rubbed with garlic. Diced tomatoes and avocados with a little of the juice makes a great bruschetta topping.