Home > Recipes > First Courses > Tomato and avocado salad with aromatic herb oil
By Delicooks Twitter Post the recipe on facebook Your email (*) print
To keep the onion from going soggy, slice finely and soak in ice water for 1 hour. Dry them before adding to salad. If you don’t plan on using the whole avocado, keep aside the half with the stone intact: this will delay darkening.
Our guest chefs bring you their unique and personal take on food.
Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona