Avocado Tomato Salad
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  • 2 avocados, pitted and cut into 1-inch cubes
  • 2 medium tomatoes, cubed
  • 1 small red onion, chopped
  • 1 tablespoon Balsamic vinegar mixed with 1/4 teaspoon sugar
  • hot sauce, to taste
  • 6 slices of bacon, cooked and crumbled (optional)
In a serving bowl, gently toss avocados, tomatoes and onion.

In a small bowl, whisk together olive oil, vinegar and hot sauce; drizzle over vegetables and toss gently.
Refrigerate for at least 2 hours and sprinkle crumbled bacon on top just before serving.

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