Avocado Tomato Salad Avocado

20240528 #breakfastdiary 1070, 16°C/sunny, 28 min/workout(W) Almost every Rembrandt portrait uses strong lighting angled toward the subject from the viewer's front-left at about 45 degrees, giving the face a sense of depth. Taking a breakfast photo every morning, I often feel a little wistful. Almost always, gorgeous lighting is a luxury I can't afford — I just wish for a bit more natural light. Today it's the avocado-tomato combo, so it has a slight guacamole vibe #avocadotomatosalad Thaw frozen avocado at room temperature, add a pinch of salt, and mash with a fork. It's nice to leave some chunks. Cut off the tomato's stem, score a cross on top, blanch in boiling water, then transfer to cold water and peel. Chop finely, then press firmly to remove moisture. Shred store-bought chicken breast and pan-fry until golden. Since something crispy is needed, a little char is fine too (just a little). Plate the avocado, tomato, and chicken breast, and top with vinaigrette dressing.