Heirloom Tomato Salad w/ Avocado Cheese Balls

Gorgeous Heirloom Tomatoes!

This is one of our favorite salads...very light and fresh.  I use a combination of different vinegars to tease the tongue.  This recipe is for two, but you could easily increase the amounts for a larger crowd.  I've plated this on one plate, serving it at the table family stile.  You could easily create individual plates.  

2-3 cups heirloom tomato
olive oil
Balsamic vinegar
Raw Coconut vinegar (or stay with Balsamic )
salad greens (washed)
fresh basil
1/4 red onion
2 sundried tomato (soaked about 20 min and chopped)
fresh pea sprouts

*Slice the tomato and onion and place on a side plate.  Sprinkle them with a little olive oil and a little Balsamic vinegar.  Sprinkle with a couple of pinches of salt. Swirl them around to coat with oil and vinegar.  The salt will make them release their juices.

*Wash greens and spindle with a little Raw Coconut vinegar.

*Place tomato, onion, basil leaves on side of plate.  Put chopped sundried tomato and pea sprouts on top. Place salad greens next to tomatoes.  Place several avocado cheese balls next to them. 
Avocado Cheese Balls
1 avocado
fresh lemon juice
1/4 cup macadamias
2 Tablespoons of nutritional yeast
1/4 teaspoon of salt.
*Use a melon baller to scoop out the avocado.

*Put the balls into a small bowl with lemon juice (keeps from browning).

*Grate Macadamias with a micro-planer.

*Add nutritional yeast and salt to ground Macadamias.

*Roll each avocado ball in nut/cheese mixture. Place the avocado cheese ball next to the tomato and onion mixture.  

No comments:

Post a Comment