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Heirloom Tomato and Avocado Salad

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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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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 Pound 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.