| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
California |
July 1994 |
1 |
servings |
INGREDIENTS
| 1/4 |
ts |
Finely grated fresh lemon zest |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
tb |
White-wine vinegar |
| 1 |
c |
Vegetable oil |
| 1 1/2 |
lb |
Vine-ripened tomatoes; (about 3), chopped |
| 2 |
|
Seedless cucumbers; chopped |
| 3 |
|
Avocados; (preferably |
|
|
; California), |
|
|
; chopped |
INSTRUCTIONS
In a bowl whisk together zest, lemon juice, vinegar, and salt and pepper to
taste and whisk in oil, whisking until dressing is emulsified.
Put tomatoes, cucumbers, and avocados in 3 separate bowls and toss with
dressing. Vegetables may be prepared 2 hours ahead and chilled, covered.
Serves 12.
Gourmet July 1994
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