2 fresh ripe tomatoes, sliced
1 ripe avocado, pitted and sliced
Red onion, thinly sliced (optional)
Using organic romaine if possible, wash, spin and dry the lettuce in a salad spinner. Leaving the lettuce in the spinner, crisp the lettuce in the refrigerator for at least an hour.
Refrigerate salad plates so when you are about to serve, they are chilled.
Line the plates with lettuce torn to bite size pieces. Arrange the tomatoes in a circular pattern over the lettuce, and top with sliced avocado. If using onions, add these last.
I sparingly add a nice light vinaigrette. I use Garlic Expressions (only 55 calories/tablespoon and made with natural ingredients/no preservatives) which is available in our local supermarket or use your favorite vinaigrette.