Recipe: Easy Tomato & Avocado Salad with Balsamic Vinaigrette

A few months ago I made some broccoli, and I got several emails asking me to post more simple recipes like that.
So here we are, with tomatoes and avocados.
Warm weather vegetables! Except they're really fruits. But whatever.

For the salad
One big ripe avocado or two
Some ripe little tomatoes
For the dressing
A few tablespoons of olive oil
A few tablespoons of balsamic vinegar
A tablespoon of Dijon mustard
Salt and pepper

1. Peel and cut your avocados.
(I do this by cutting them in half, then in quarters, then peeling each quarter before cubing them.)
2. Wash and cut your tomatoes. I cubed these bad boys.
3. Throw them in a bowl together. Seriously. Now we're going to make balsamic vinaigrette.
(Find that recipe after these photos.)

I have no measurements for this balsamic vinaigrette because I just kind of make it up as I go. 
But here's what you do:

1. Start with salt and pepper. Add a little vinegar.
2. Add a little Dijon mustard--maybe a tablespoon.
3. Mix those together while adding a slow stream of olive oil.
(Usually I just pour everything in a jar and shake it up.)

Everyone needs a tiny whisk.

Toss the salad with the dressing and eat it by itself or throw it on top of a bed of lettuce, maybe, or on some chicken? Maybe throw it on an omelette. Or, like I said, eat it by itself. Easy peasy. Now go outside.