Grilled Avocado and Heirloom Tomato Salad
Vinaigrette:
1 medium beet, diced
2 tbsp. plus ½ cup extra virgin olive oil
Salt and pepper
¼ cup rice vinegar
¼ cup plus 2 tbsp. honey
Preheat oven to 350. Toss diced beet with 2 tbsp. olive oil. Sprinkle with salt and pepper. Roast in oven for 15 to 20 minutes or until tender. Cool. In a blender or food processor, blend the cooled beets with the rice vinegar, honey and remaining olive oil. Salt and pepper to taste.
Salad:
½ avocado cut into 4 wedges
2 tbsp. extra virgin olive oil
1 medium heirloom tomato, diced
½ cup baby carrots peeled and poached
1/3 cup baby corn
Lemon
Brush avocado wedges with 2 tbsp. of olive oil. Sprinkle with salt and pepper. Grill for 2 minutes. Cool, peel and set aside. In a bowl, mix together the diced tomatoes, baby carrots and baby corn. Add the grilled avocado wedges, salt and pepper and squeeze of lemon. Toss with prepared beet vinaigrette and serve.
