Avocado Salad Parfaits
Author: 
Yield: 4-5 servings
 
Ingredients
Dressing
  • Juice from half a medium lemon
  • 1 small clove garlic, minced
  • 1 teaspoon extra-virgin olive oil (see note)
  • ⅛ teaspoon sea salt, plus more as needed
Salad
  • 10 to 14 grape or cherry tomatoes, halved or quartered
  • 1 medium-to-large avocado, pit removed, peeled and diced
Instructions
  1. Put all of the dressing ingredients in a small bowl and whisk briskly to emulsify. Put all of the salad ingredients in a medium-sized bowl. Pour in the dressing and gently stir to combine. Season with more salt, to taste. Cover and refrigerate 30 to 60 minutes before serving. To serve as a fancy first course, spoon into pretty glasses, displayed on a decorative plate.
Notes
Chef’s Note: For an oil-free dressing, omit the olive oil and proceed with the recipe as directed.

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by David Kaplan.
Recipe by Chic Vegan at https://www.chicvegan.com/laura-theodores-avocado-salad-parfaits/