06 Aug Tomato, Avocado and Basil Salad with Balsamic Vinaigrette
There are many things to love about summer, and close to the top of the list for me are juicy beefsteak tomatoes and fragrant basil – heavenly!
This salad is a breeze to make and quite pretty – it’s great for entertaining. The richness of avocado is a terrific replacement for cheese and makes the recipe suitable for those on a dairy-free diet. For extra nutrition and visual interest, sprinkle generously with our Toasted Sesame Pumpkin Seed mixture (recipe included).
Enjoy this taste of summer!
Tomato, Avocado and Basil Salad with Balsamic Vinaigrette
3 Beefsteak tomatoes – sliced
1 large avocado – peeled, pitted, and sliced
Tons of fresh basil
3*2*1 Balsamic Vinaigrette
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
1 clove garlic – minced
Place sliced tomatoes on serving dish of choice. Top each tomato slice with avocado. Top with basil leaves. Drizzle with dressing and then top with Toasted Sesame Pumpkin Seed Topping. Serve and enjoy!
Toasted Sesame Pumpkin Seed Topping
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1/2 cup pumpkin seeds
1/4 cup hemp seeds
1/4 cup dehydrated chopped onion *optional*
2 teaspoons Himalayan salt
Lightly toast sesame seeds in iron skillet over medium heat. Keep stirring seeds and watch carefully because you don’t want to over-roast – those suckers can burn in an instant! I often lightly toast pumpkin seeds in my convection/toaster oven. Again, watch closely. As soon as they’re fragrant, they’re done – a minute longer and they are burnt!
Chop the pumpkin seeds. Combine all ingredients and store in glass container in fridge. Enjoy with any of your savoury dishes. My favourite is to simply sprinkle on an avocado – the perfect “fast food”!