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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

To balance the savory taste of the seafood salad, a side dish of soothing ingredients was called for.A ripe Avacado, a ripe Tomato, Green Beans steamed to tenderness, a sweet Vidalia Onion & tossed in a mild Viniagrette fit the requirement. It was comfort food & it did its job.


1 Avacado ( Hass)
2 Tomatoes ( heirloom like Brandywyne if available)
6 Ounces of fresh Green Beans (trimmed & cut into 3″ pieces)
1 Medium Onion thinly sliced (Vidalia or other Sweet type)
Mint leaves (torn into small pieces)
Flat Parsley leaves (left whole)
2 TB of EVOO
1 tsp of Balsamic Vinegar (Modena imported)
Zest of 1 Lemon
1/2 TB of fresh Lemon Juice + 1 TB for the Avocado
Salt & Pepper


1. Steam the prepared Green Beans for 5 minutes. Drain & add to the salad bowl.
2. Cut Tomatoes in half lengthwise & remove the seeds. Dry on paper towels. Cut the halves into 3/8″ slices & add to the bowl.
3. Cut Avocado in half, remove the pit & add the 1 TB of lemon juice to prevent discoloring. Cut the halves into 3/8″ slices & add to the bowl.
4. Prepare the vinaigrette, whisk to emulsify & gently toss with the vegetables. Remember the Avocado is a delicate fruit though often called a vegetable.
5. Toss in the Mint & Parsley leaves & gently toss again.
6. Ready to serve.

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