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Salad Recipe

Tomato, Avocado, and Chicory Salad

Spencer Huey

Tomato, Avocado, and Chicory Salad

Spencer Huey

I love the combination of creamy, rich avocados and bright tomatoes in this salad. The delicate, frilly frisee provides a pleasing bitter crunch to compliment. It’s important to dress the frisee separately so it's perfectly coated and seasoned.

Serves 3 to 4


1 pound mixed heirloom tomatoes, such as Black Krim, Tropical Sunset, and Sungold cherry tomatoes
2 ripe medium avocados
1 small bunch frisee, or 1 small head radicchio (if using radicchio, shred it)
Olive oil, to taste
1 lemon, juiced
Kosher salt
Basil, a few springs


Slice the tomatoes with a serrated knife and arrange them carefully on a large serving plate.

Halve and pit the avocados. Use a spoon to scoop out pieces of the avocado and place them around the tomato. Season the tomatoes and avocado with olive oil, lemon juice, and salt to taste.

With a paring knife, remove the frisee's outer leaves and discard if bruised or tough. Tear the frisee into sections place in a salad spinner. Rinse under cold water, drain, and spin dry. Place into a bowl. Dress with salt, olive oil, and lemon juice to taste. Arrange on top of the salad.

Finish the tomato salad with torn basil.

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