Basil Week: Tomato, Basil and Avocado Salad

Hello:) I think that basil is my favourite herb out of the ones that I’ve posted about- the smell of it when you pick it off the plant is just amazing! This salad really showcases fresh basil, along with plump Roma tomatoes and perfectly ripe avocados. The simple balsamic dressing ties everything together. For this recipe, you’ll need to Chiffonade your basil, which basically means to cut it into thin strips. I’ll show you how to do this before giving you the recipe to this tasty salad. Enjoy!

How to Chiffonade

You can use this technique on any other flat leafed vegetable that you want to cut into strips. To chiffonade your basil, lay the leaves on top of each other, then roll them lengthwise.

Proceed to cut the rolled basil the opposite way that you rolled it. Does that make sense? When you unravel the leaves they should be cut into long strips that look like this:

There you go! Use this technique to chop the basil for your salad;)

Tomato, Basil, and Avocado Salad

Serves: 1-2

Total Time: 5 minutes


  • 2 Roma tomatoes cut into eighths
  • 1 ripe avocado, cut into small chunks
  • 10-12 leaves of basil, chiffonaded (I just made up that word)

For the dressing:

  • 3 tbs olive oil
  • 1 1/2 tbs balsamic vinegar
  • Salt and pepper to taste


  1. Toss all of the ingredients for the salad and dressing together in a bowl, and season to taste.

Super simple, but also very fresh tasting and delicious;))) Hope you like it! I’ll see you later this week for the last post of Basil Week, and of Herb Month!


Yours Truly,



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