Foodie Friday: Tomato & Avocado Summer Salad

This post is dedicated to my new favorite ingredient: Ken's Steakhouse Italian dressing.  Oh...my...wow.  So understated, but scrumptious.  I've been searching for a decade (this is not hyperbole!) for an Italian dressing that is thin and unassuming. I wanted one that was the perfect mix of oil and vinegar with just the slightest hint of herbs.  And none of that 'zesty' stuff! Who thought that would be good?!?  This, my friends, is my answer. Ken's, I love you....

I got this recipe from Pinterest and modified it slightly.  The original (click here) looks amazing, too, but I wanted to add some noodles to make it a main course and some cucumbers that I already had on hand.

 Tomato, Avocado, and Onion Salad

2 tomatoes

1/2 red onion

1 medium avocado

1/3 large cucumber

2 cloves garlic

1 Tbsp fresh tarragon

1 tsp dried tarragon

1/3 box Barilla Protein Plus Pasta

Ken's Steakhouse Italian

Using a mandolin (the kitchen utensil, not the instrument), thinly slice your tomatoes, onion, and cucumbers.  For sure you want you onion to be as thin as possible so that it doesn't overpower your dish, but the tomatoes and cucumbers hold up better if sliced slightly thicker. Finely chop up your garlic. Boil your pasta.  Put all these prepared ingredients, along with your tarragon in plastic bowl (not metal because of the tomatoes), and pour in the amount of dressing you want.  We don't use a ton, but some people like to add a lot.  Let it marinate for at least 20 min, but we left ours for half a day.  When you're ready to eat, plate the salad, then slice your avocado on top.  Pour a little of the dressing that is left in the bowl over your avocado. Enjoy!!! Pair this a good Pinot Grigio or Sauvignon Blanc.