Ingredients:
1 Large Haas Avocado
1/4 cup Purple Onion
1 Large Vine Ripened Tomato
1 Large Cucumber
1/4 cup Lavender Balsamic
1/4 cup Basil Olive Oil
1/2 tsp black pepper
Chop all vegetables into bite size pieces and place into a large bowl. Combine balsamic vinegar and olive oil & pepper in a smaller glass bowl and emulsify with a whisk until thick. Drizzle vinaigrette over vegetables and mix so that all of the salad is coated. Refrigerate for 30 minutes and serve!
Yields 4
