4 Servings
2 large, just-ripe avocados, peeled and sliced
3 large, hothouse tomatoes, each cut into 6 wedges
1 tbsp flax or lemon oil
1 medium red onion, sliced into thin rings
6 fresh basil leaves
2 tbsp extra-virgin olive oil
Juice from 1/2 lemon
Sea salt and black pepper to taste
Place tomatoes, avocados, onion, pine nuts and basil leaves into a bowl and mix them.
Drizzle olive oil and flax oil evenly over the top and toss gently to coat.
Drizzle lemon juice evenly over the top, then sprinkle lightly with sea salt and pepper.
Toss gently but thoroughly to combine.
