3 tablespoons olive oil
1 1/2 teaspoons white wine vinegar
Freshly ground black pepper
2 ripe avocados, peeled, seeded and cut into chunks
1/2 cup cherry or grape tomatoes, halved
1/4 cup red onions, sliced thinly
1 sprig fresh thyme, leaves picked
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2003,Cheryl Smith, All Rights Reserved
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