Totally busted. Me. That's right. By the Mom Who Loves to Cook and Mr. Wonderful; both. The first, when she found out I had been totally short-cutting and just tossing this in store-bought italian dressing; and the latter, when I served this (the real way, as seen below) for dinner, and he couldn't believe how good it was and that I had been cheating by using lame-o italian dressing the other times. Now, all is well. I hope I have redeemed myself. And, I am sorry to all I may have offended in the family by not sticking to the best (and easy, so what was my problem??) recipe. Here you go. Make it, and be ready for your tastebuds to jump out of your mouth in jubilation.
What you need:
2 large avocados
2 medium size, ripe tomatoes, diced or a large handful or two of grape or cherry tomatoes, quartered
1-2 T. fresh lemon juice
2-3 T. canola or olive oil
fresh ground pepper, (it really is better with fresh ground, but I'm saddened to say, I've never splurged and bought a basic pepper grinder. Wow, that is truly sad.)
How you make it:
Peel and slice or dice avocado. Dice tomato. Toss with lemon juice and oil. Sprinkle to taste with garlic salt and pepper. Generously with both.
And let the record show that I regret my past salad faux-pas and vow to stick to what's best.
*Make it a meal: I think this would make a tasty meal by adding in some cooked, chilled, diced chicken, and cooked, chilled pasta noodles like bow-tie or fusilli. Oh, also some jarred artichoke hearts. Oh yeah.
My mother, the aforementioned, Mom Who Loves to Cook, loves it just as is, with a whole grain baguette from Panera. I admit, the former eater-of-gluten in me agrees.