Summer has definitely arrived here in the UK and it's salad season (for not other reason than it is far too hot to cook!).
There's absolutely nothing new about this recipe but it's a classic and in next to no time, it makes a great lunch or side dish for anything you may be cooking up that needs a good salad to go with it!\
If you have them, a few toasted pine nuts wouldn't hurt here but for the purposes of getting something on a plate with minimum effort, here's what you'll need:
Serves 2 as a main course of 4 as a side salad
A mix of salad leaves (rocket, butterhead, spinach, lollo roasso work well)
4 San Marzano tomatoes (I prefer these as they're less acidic and don't have so many seeds) but cherry tomatoes or plum tomatoes would work just as well;
1 ripe avocado
basil leaves roughly torn
125ml extra virgin olive oil
60 ml balsamic vinegar
2 tsp honey
1 tsp dijon mustard
1 crushed garlic clove
1 finely chopped shallot (optional)
salt and black pepper
Arrange the first 5 ingredients on a plate.
Mix the dressing ingredients in a jar and shake well.
Pour over the salad and serve.