FriedGreen Tomato & Avocado Salad

FriedGreen Tomato & Avocado Salad – I have the crows to thank for this one. My poor tomato plants have been regularly pillaged by the neighbourhood crow squad. This left me wandering out to the garden each morning to assess the ‘damage’. I collected any tomatoes left behind on the ground – apparently crows don’t like the green ones. I think I know why. Green cherry tomatoes can be bitter. That’s why I decided to pair them with creamy/sweet avocado. AND once fried in a pan with a little grape seed oil, they soften right up! The CuminHerb Dressing is also a BIG help. Yum. Like most things, balance (in flavour+texture) is key.

FriedGreen Tomato & Avocado Salad
Cuisine: *plant based + gluten free
Servings: 5 cups
Author: thecrimsonsink
Ingredients
FriedGreen Tomato & Avocado Salad
  • 2 cups quinoa, cooked
  • 2 cups baby kale, washed
  • 1 cup green tomatoes *halved or chopped - depending on size
  • 2 ripe avocados - peeled, pitted & chopped into 1/2inch chunks
  • 3 green onions, chopped
  • 1 cup mixed deli sprouts
  • 1/2 cup feta cheese, crumbled *optional
  • grape seed oil
  • pinch of sea salt + pepper
CuminHerb Dressing
  • 1/4 cup white wine vinegar
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 3 med./large fresh basil leaves, chopped
  • 1/4 tsp sea salt
  • 1 tsp pure maple syrup
  • 1 tsp ground cumin
  • 1/3-1/2 cup sunflower oil *less if you like it more acidic - I do
Instructions
FriedGreen Tomato & Avocado Salad
  1. In a pan over med heat, fry the halved tomatoes facedown in about 1tbsp of grape seed oil just until browning (2-3mins), and then flip onto the other side for about 1min. Remove from the hot pan onto a plate or piece of paper towel. Sprinkle with a little sea salt + pepper.


  2. In a large bowl, add the cooked quinoa, kale, green onions, and feta cheese. Toss well. Add the avocado & prepared CuminHerb Dressing. Gently toss.


  3. Plate the salad, add the sprouts, and then top with the fried green tomatoes.

CuminHerb Dressing
  1. In a high speed blender, add all of the ingredients except the oil. Blend on high and while still blending, slowly drizzle in the oil. Place in an airtight container in the fridge until ready to use. Good for 3days.

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