Avocado and Sungold Tomatoes

An avocado salad that celebrates the end of tomato season.

The dressing makes enough for a 4 servings and keeps in the refrigerator for a week.


Ingredients :

1/2 of a small shallot

Kosher salt

1/4 cup olive oil

1 small clove of garlic

1 teaspoon dijon mustard

1 lemon


1/2 of a small to medium avocado per person

4 sungold or cherry tomatoes


Thinly slice the shallot and place it in a small bowl. Sprinkle 1/2 a teaspoon of Kosher salt over the shallot and set aside for 10 minutes.


Warm the oil in a small saucepan over medium heat. When it starts to shimmer turn off the heat and microplane the garlic into it. Let the oil cool then stir the mustard into it.