Last week, I made the amazing Caprese Salad with Balsamic Reduction and still have some balsamic reduction left. Also, still have a few of those beautiful garden tomatoes that my friend from work, Kevin, gave me. They are the most sweetest, juicy, beautiful tomatoes I’ve seriously ever had. They are also huge. I’m crazy about them and wanted to make some kind of salad today. I have some avocados that I bought the other day so I think they will be good together with the left over balsamic reduction.
This is probably the quickest and the easiest salad I’ve ever made. 🙂 If you are a big fan of tomatoes, here are a few recipes I’ve posted.
For avocado lovers, here are a couple avocado recipes.
If you don’t have the left over balsamic reduction like I do. You can start from boiling 1/2 cup of balsamic vinegar and 1 tablespoon of honey in the sauce pan (small pot). Once it comes to a boil, turn the heat down to low and let it simmer for 12-15 minutes. It should be reduced by half.
To test it, I dip a spoon in it and ran my finger through the middle of the back. If a clear path is left and an even run-less film is left on the spoon, then it’s ready. Set the balsamic reduction aside to cool.
Next, let’s make some salad!
If you don’t already know how, let me show you how I get the avocado out of the shell.
Cut around in half lengthwise around the seed.
Gently tap the seed with a knife with enough force so that the knife edge wedges into the seed, but not so hard as to cut all the way through it. With the edge of the knife, twist the seed out of the avocado and discard the seed.
Gently make cuts in the avocado flesh in a cross-hatch pattern, careful not to break through the avocado peel.
Gently work a spoon between the flesh and the skin of the avocado to scoop out the avocado.
Next, cut tomatoes into wedges. Scatter them on a serving plate.
Sprinkle with salt and pepper. Drizzle with balsamic reduction.
Follow by a little bit of extra virgin olive oil.
There you have it! The most easy and yummy Tomato Avocado Salad with Balsamic Reduction.
I really hope you give this recipe a try. The comment box is also below if you’d like to share with me.
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 2 large tomatoes, cut into wedges
- 2 ripe avocados, cut into large chunks
- salt and pepper
- extra-virgin olive oil
- Boil ½ cup of balsamic vinegar and 1 tablespoon of honey in the sauce pan (small pot). Once it comes to a boil, turn the heat down to low and let it simmer for 12-15 minutes. It should be reduced by half. Let it cool. It will also thicken a little bit more once it's cool.
- Scatter those large chunks of avocado and wedges of tomato on a serving plate.
- Sprinkle with salt and pepper. Drizzle with balsamic reduction. Follow by a little bit of extra virgin olive oil.