Thursday, September 3, 2009

Italian style tomato and avocado salad

I made this Italian style salad yesterday and it turned out rather well. This is reminiscent of the classic Italian tomato and mozzarella salad just without the cheese. When I get my cashew cheese done I'll do this salad again and see how it is with nut cheese.

  • 1 large beefsteak tomato
  • 1 half avocado - peeled and sliced
  • 10 fresh basil leaves - cut into a chiffonade (stack the leaves, roll them up lengthwise and cut into thin slices)
  • 1 TBS sunflower seeds
  • Cold pressed organic olive oil
  • Balsamic vinegar
  • fresh cracked pepper, sea salt and dried Italian herbs to taste
Cut out the core of the tomato and cut it into slices horizontally. Arrange on a plate so that the slices overlap. Put an avocado slice on each piece of tomato. Salt, pepper and sprinkle with Italian herbs. Drizzle Balsamic vinegar and olive oil over the tomato's and arrange the basil chiffonade on top. Sprinkle with sunflower seeds.


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