Whenever heirloom tomatoes are in season, I jump at the chance to buy them. These type of tomatoes range in color  from gold yellow to purplish-black to green and even striped. My favorite, the beefsteak heirloom tomatoes, are sweeter, juicier and have a more succulent flesh than roma tomatoes or other industrially grown tomatoes. Pair them with creamy, ripe avocadoes and a peppery cilantro lime dressing and you’ll have a heirloom tomato and avocado salad you’ll fall in love with. 

heirloom tomato and avocado salad

heirloom tomato and avocado stacks (1)

heirloom tomato and avocado stacks (6)

Heirloom tomato and avocado salad
Serves 4
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Total Time
20 min
Total Time
20 min
214 calories
19 g
3 g
16 g
5 g
3 g
284 g
119 g
6 g
0 g
12 g
Nutrition Facts
Serving Size
284g
Servings
4
Amount Per Serving
Calories 214
Calories from Fat 133
% Daily Value *
Total Fat 16g
24%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 3mg
1%
Sodium 119mg
5%
Total Carbohydrates 19g
6%
Dietary Fiber 9g
37%
Sugars 6g
Protein 5g
Vitamin A
26%
Vitamin C
55%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cilantro lime dressing
  1. 1/3 cup buttermilk
  2. 1/4 cup cilantro
  3. 3 tbsp Greek yogurt
  4. juice and zest of 1 lime
  5. 1 clove garlic, minced
  6. salt and pepper
Salad
  1. 1/2 small red onion, thinly shaved
  2. 4 medium heirloom tomatoes, sliced 1/4 inch thick
  3. 2 avocado, thinly sliced
  4. salt and pepper
Instructions
  1. Combine all ingredients for dressing (buttermilk - garlic) in a blender and puree until smooth. Season with salt and pepper. Set aside.
  2. Peel and thinly shave red onion. Submerge in cold water for 10 minutes to help reduce the strong onion flavor. Drain.
  3. Slice tomatoes and avocado. Arrange salad by placing 1 tomato slice on each of 4 plates. Top with sliced avocado and sliced onion. Season with salt and pepper. Repeat layers 3 times ending with avocado. Drizzle dressing on top and serve.
beta
calories
214
fat
16g
protein
5g
carbs
19g
more
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**Helpful tips and common mistakes

Many, many times when I watch a cooking show showcasing a chef and the way he or she prepares his food, the chef mentions how the ingredient should shine in the dish. If you have a stellar ingredient, you can make a stellar dish. One chef accidentally bought a surplus of asparagus and decided to plan a 12 course menu on the produce only to receive rave reviews from critics. Sometimes you don’t even need to do much to the ingredient to make it better, as is shown in this salad. All of the ingredients from the tomatoes to the avocado to the cilantro should be picked at its peak to produce the most flavorful salad. If all of the items are top-notch quality, the salad should shine on its own.

The cilantro lime dressing I paired the heirloom tomato avocado salad with is one of my favorite dressings. I originally made it for portobello fries, than paired it with corn fritters, than with stuffed mushroom caps, and now this salad. It is incredibly versatile and just darn delicious! I did make some modifications to the aioli to make it more of a dressing for this dish. A little buttermilk, yogurt in lieu of mayo, fresh limes and cilantro create a salad dressing you’ll want to add to many of your dishes. 

I have to say, this heirloom tomato and avocado salad was exactly what I was looking for. Even my man, who only eats salad if it’s drenched in ranch, enjoyed this dish! That, my friend, is a true testament to how delicious this is!

 

heirloom tomato and avocado stacks (2)

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

 

 

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