Nothing beats fresh summer ingredients with a Mediterranean twist. This salad is the perfect accompaniment to grilled chicken or steak. This recipe can be scaled up for sharing.

1 Haas Ripe Avocado, pitted and sliced
1 Ripe Tomato
1/2 Lemon, juiced
1 tsp Sea Salt
1 tbsp Extra Virgin Olive Oil
Dash of Balsamic Vinegar & Pepper
Toasted Tortilla, for serving

For the Garnish

Cilantro or Parsley Leaves
Sweet Corn

1. Cut the avocado into halves and remove the pit.
2. Cut the tomato and avocado into wedges.
3. Stack the wedges in files on a plate.
4. Make a vinaigrette by mixing together the lemon juice, salt, pepper, olive oil and vinegar.
5. Drizzle the vinaigrette on the plate and add a handful of corn and herb leaves of choice.
6. Chill for half an hour in the refrigerator and serve on a toasted tortilla bed.