Heirloom Tomato and Avocado Salad Recipe


Cal/Serving: 494
Daily Value: 25%
Servings: 4

Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A2466IU49%
Vitamin C36mg60%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg17%
Niacin (B3)4mg21%
Vitamin B60mg21%
Folic Acid (B9)161µg40%
Vitamin B120µg0%
Vitamin E7mg34%
Vitamin K99µg123%
Fatty acids, total monounsaturated28g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Heirloom Tomato and Avocado Salad
Viviane Bauquet Farre

The whole salad is drizzled with a spunky cilantro vinaigrette that’s almost like a cilantro pesto (the pine nuts give the dressing a lovely creaminess).

Then, the salad is garnished with crispy wonton strips that have been lightly sautéed in olive oil until they’re crunchy and golden-brown. Every bite is a delight, offering a marvelous array of flavors and textures.

See all tomato recipes.

Click here to see 15 Tastiest Heirloom Tomato Recipes.



For the wontons :

  • 2 tablespoons olive oil
  • 12 square wonton wrappers, cut into 1/4-inch-thick strips
  • Sea salt, to taste

For the vinaigrette :

  • 1 cup tightly packed cilantro leaves
  • 1 tablespoon pine nuts
  • 1 clove garlic, peeled
  • 2 tablespoons brown rice vinegar
  • 1/2 teaspoon maple syrup or organic sugar
  • 5 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne

For the salad :

  • 5 ounces baby arugula
  • 2 ripe avocados, cut into 1-inch pieces
  • 1 1/4 pounds mixed heirloom tomatoes, cut into 1-inch pieces
  • Freshly ground white pepper, to taste


For the wontons :

Heat the olive oil in a large frying pan over medium-high heat. Add the wonton strips. Toss well, then sauté until they become golden brown, continuing to toss occasionally, for 2-3 minutes. Transfer to a paper towel and season with salt, to taste.

For the vinaigrette :

Place all of the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

For the salad :

Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Season with pepper, to taste, and serve immediately.

Recipe Details

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Servings: 4
Cuisine: American
Special Designations: Vegan, Vegetarian, Healthy

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