Heirloom Tomato and Avocado Salad Recipe

Aug 09, 2012 @ 11:46 AM
Posted by Viviane Bauquet Farre - FoodandStyle.com, Special Contributor

Viviane Bauquet Farre - FoodandStyle.com's picture

Nutrition

Cal/Serving: 703
Daily Value: 35%
Servings: 4

High-Fiber
Vegetarian, Dairy-Free

Fat	42g	64%
Saturated	6g	29%
Carbs	72g	24%
Fiber	11g	44%
Sugars	6g	0%
Protein	14g	28%
Cholesterol	9mg	3%
Sodium	944mg	39%
Calcium	134mg	13%
Magnesium	87mg	22%
Potassium	1073mg	31%
Iron	5mg	28%
Zinc	2mg	13%
Vitamin A	2476IU	50%
Vitamin C	36mg	60%
Thiamin (B1)	1mg	41%
Riboflavin (B2)	1mg	32%
Niacin (B3)	8mg	40%
Vitamin B6	0mg	22%
Folic Acid (B9)	223µg	56%
Vitamin B12	0µg	0%
Vitamin E	7mg	34%
Vitamin K	99µg	123%
Fatty acids, total monounsaturated	28g	0%
Fatty acids, total polyunsaturated	6g	0%

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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.

INGREDIENTS

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

DIRECTIONS

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.