Avocado-Tomato-Blue Cheese Salad
2 mediums ripe avocadoes, peeled, pitted, and cut into 1-inch chunks
2 mediums vine-ripened tomatoes, washed, cored, and cut into 1-inch chunks
1/2 cup sweet onion, peeled, washed, and cut into ½-inch chunks
3 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Place oil, vinegar, garlic powder, salt and pepper in a bowl or jar.
Whisk or shake to combine; set aside.
Toss avocado, tomato and onion chunks into a deep bowl.
Sprinkle blue cheese over top.
Pour on well-mixed dressing.
Eat immediately or refrigerate up to 30 minutes.