Avocado, cherry tomatoes and basil.

DI Chiara Maci | 19 Apr 2019


A light but rich lunch. Getting ready for Easter, and for returning to Bologna.

“Salad” of avocado, cherry tomatoes and basil, dressed simply with a citronette of oil, salt and lemon.



1 ripe avocado

Extra virgin olive oil

1 lemon




5 cherry tomatoes


– Cut the avocado in two. Remove the inside core then cut it into slices, not too thick. Put them in a dish.

– Prepare a citronette into a small bowl, emulsifying the lemon juice with a little extra virgin olive oil, a pinch of salt and a little freshly ground pepper to taste.

– Wash the cherry tomatoes and cut them in half. Add them to the avocado.

– Also rinse a few basil leaves and add them.

– Season with the citronette and serve.

Photo By Chiara Maci
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