Heirloom Tomato Salad with Avocado Cilantro Balsamic Vinaigrette
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 4
Ingredients
1largeyellow heirloom tomato
1largered heirloom tomato
1largepurple heirloom tomato
1hand fullwalnuts
1hand fullmicro coriander or coriander leaves
1/2cupcilantro leaves
1/2smallavocado
1/4cupolive oil
1Tbspbalsamic vinegar
1/2Tbsphoney(agave nectar for vegan version)
salt
pepper
water
Instructions
Wash and destem cilantro and fill half a cup with its leaves.
Add to food processor and process for about a minute.
Add avocado, olive oil, balsamic vinegar, honey and process until smooth.
Add a little water until you get the consistency you like and then season with salt and pepper to taste.
Wash and slice tomatoes. To get them to look like in the pictures, the stem has to look left, the bottom right (or the other way around if left-handed) and then slice it. Don't place bottom down and cut from stem to bottom but rather place on side and cut side to side.
Wash micro coriander or coriander leaves.
Chop walnuts.
Put about 2 Tbsp of vinaigrette on a plate and place 3 slices of tomato (1 from every color) on top and then sprinkle chopped walnuts and cilantro on top.