Recipes

4 servings

• 2 cups cherry tomatoes
• 1 tablespoon preferred vegetable oil
• 1½ teaspoons fine sea salt, divided
• ¼ teaspoon black pepper
• 1 large avocado, pitted and diced
• ¼ cup packed basil leaves
• 1 tablespoon lemon juice
• 12 ounces Food