4 medium Heirloom tomatoes, different types and colors 2 medium avocados 2 tablespoons lemon juice 1 bunch of fresh basil 1/2 cup extra virgin olive oil 2 tablespoons balsamic glaze Freshly ground Himalayan pink salt and black pepper to taste
Cut the avocados in half around the middle and remove pit. Slice into rounds then remove peel. Lightly toss the rounds with lemon juice to prevent browning
Slice tomatoes and salt sparingly
Layer tomato slice, avocado slice and a basil leaf. Place several stacks on a serving plate and season with salt and pepper to taste. Drizzle generously with olive oil and lightly with balsamic glaze
Other tomatoes can replace the Heirlooms such as TOV’s (Tomatoes on the Vine).