Fast “Fancy” Salad

You know how I am about spending time on cooking…I hate it!  I just want to eat already!

This salad is from the night I made Cioppino.  It’s shockingly easy and will empress the snobbiest of palettes.

Serves 6

Here’s what you’ll need:

1 container cherry tomatoes

4 avocados

1 large container of arugula

2 handfuls of basil, chopped coarsely

Under the broiler, roast your cherry tomatoes in a baking dish that has been LIGHTLY sprayed with Olive Oil until they being to brown and blister.  Once they are ready, take them out and let them cool (not cold, just not blazing hot).  Dump your arugula and basil into a large bowl.  Meanwhile, cube your avocados by slicing them in half – removing the pith and gently cutting the flesh into squares – flip the shell inside out and gently remove the flesh from the skin INTO the bowl of greens.  Add tomatoes, sea salt, pepper and a few big splashes of balsamic vinegar.  Gently toss and you’re done!