Tomato and Avocado Salad

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	3 mins
Total Time	18 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Roast the pumpkin seeds in the pan without fat and set aside.
Wash the rocket, spin dry well and cut roughly. Wash, dry and slice the tomatoes. Halve the avocado, remove the stone, remove the pulp from the skin with a large soup spoon in one piece and cut into slices.
Spread some crema di balsamic vinegar on a large plate and serve with the rocket. Alternately place the tomato and avocado slices in a circle, slightly overlapping, on the rocket. Season with sea salt and pepper, drizzle with a little olive oil and garnish with the crema di balsamic vinegar to taste. Scatter the pumpkin seeds on top and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.