Avocado-tomato-blue Cheese Salad


2 mediums ripe avocadoes, peeled, pitted, and cut into 1-inch chunks
2 mediums vine-ripened tomatoes, washed, cored, and cut into 1-inch chunks
1/2 cup sweet onion, peeled, washed, and cut into ½-inch chunks
1/2 cup crumbled blue cheese (or gorgonzola)
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon garlic powder
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper


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