Heirloom Tomato And Avocado Salad
Heirloom Tomato And Avocado Salad
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.
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Servings
4
servings
Ingredients
- 2 tablespoon olive oil
- 12 square wonton wrappers, cut into 1/4-inch-thick strips
- sea salt, to taste
- 1 cup tightly packed cilantro leaves
- 1 tablespoon pine nuts
- 1 clove garlic, peeled
- 2 tablespoon brown rice vinegar
- 1/2 teaspoon maple syrup or organic sugar
- 5 tablespoon extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne
- 5 ounce baby arugula
- 2 ripe avocados, cut into 1-inch pieces
- 1 1/4 pound mixed heirloom tomatoes, cut into 1-inch pieces
- freshly ground white pepper, to taste
Directions
- 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.
- 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.
- 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.