For the love of Seitan

Oh man. My mother-in-law made this for me after we got back from 4 days of camping in Yosemite. I was filthy and itchy from millions of mosquito bites. The summer evening was idyllic – 75 degrees, a slight cool breeze, sunset, heaven. And then she brings out this salad and I almost died, it was so good. I’ve added balsamic vinegar because I love the snap of the vinegar with the richness of the avocado. A perfect summer salad, and it’s ready in minutes.

Ingredients:

2 heirloom tomatoes, very fresh

2 avocados, ripe

1-2 tablespoons of chopped fresh basil

2 tbsp olive oil (or enough to coat the tomatoes and avocados)

salt and pepper to taste

juice from one lemon

1 tablespoon of balsamic vinegar

Method:

Dice the tomatoes and avocados. Put them in a bowl, add basil, olive oil, lemon juice, balsamic vinegar and stir. Add salt and pepper to taste. Done!

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