Heirloom Tomato and Avocado Salad Recipe


Nutrition

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

High-Fiber
Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat41g63%
Saturated6g28%
Carbs31g10%
Fiber10g39%
Sugars6g0%
Protein7g14%
Cholesterol2mg1%
Sodium661mg28%
Calcium101mg10%
Magnesium73mg18%
Potassium1014mg29%
Iron3mg15%
Zinc1mg9%
Phosphorus140mg20%
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.

3.666665
Ratings6

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.

Recipe Details

Click here to see more recipes from FoodAndStyle.com

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

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