Emeril's Avocado, Tomato and Vidalia Onion Salad
Serve Up This Side at Your Next Barbecue
Arrange the avocados, tomatoes, onions, and herb leaves on a platter and season with the salt and pepper. Drizzle with the olive oil and vinegar, and serve immediately.
Yield: 4 to 6 servings
Recipe courtesy Emeril Lagasse, from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.