Emeril's Avocado, Tomato and Vidalia Onion Salad

Serve Up This Side at Your Next Barbecue

PHOTO: Emerils Avocado, Tomato and Vidalia Onion Salad is seen here in this undated photo.
Difficulty: Easy
Cook Time: min


  • 2 Hass avocados, peeled, pitted, and cut into 8 slices each
  • 1 pound Roma tomatoes, quartered
  • 1/2 cup thinly sliced Vidalia onion
  • 1/2 cup parsley, basil, or cilantro leaves (as desired)
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine or balsamic vinegar
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: avocado, peppers, tomato

    Course: Salad

    More Info: Kid Friendly

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