This salad is truly bursting with juicy fresh flavors. The sweet creaminess of the avocado is set perfectly against the juicy sweetness of tangelos and heirloom tomatoes. It is a gorgeous mix, and will be perfect accompaniment to any meal.
Serves 2
Ingredients:
6 small heirloom tomatoes, just under ripe
2 tangelos
1 ripe avocado
Handful of fresh, flat leaf parsley
Juice from half a lemon
1/4 tsp sea salt
Cracked black pepper
1 tbsp grapeseed oil
1 tbsp apple cider vinegar
1 tbsp water
Pinch dried tarragon
Pinch red pepper flakes
Some grated Romano or Parmesan cheese (optional)
Substitutions and additions: You may use any type of tomato, citrus or avocado for this delectable dish. Feel free to swap out grapeseed oil to olive oil, or any other oil of your choice. Can also be served on a bed of fresh spring greens. Add walnuts or slivered almonds, dried cherries or even grapes. You can get very creative with this mix, have fun with it.
Directions:
Using a knife, remove the peel from the tangelo, removing as much of the pith (white part) as you can. Slice into round discs, about 4 slices per fruit. Put on serving plate and set aside.
Chop tomatoes in either quarters or halves, depending on their size. Slice avocados into bite sized chunks and chop fresh parsley. Place these three ingredients into a large mixing bowl.
For the dressing combine oil, apple cider vinegar, lemon juice, water, tarragon, sea salt, and cracked black pepper into a bowl and whisk together. Pour dressing over veggie mixture and toss until evenly coated.
Spoon the mixture out onto the tangelo slices and top with freshly grates Romano cheese and cracked pepper.
Per serving:
Calories 292
Total Fat 20 g
Saturated Fat 2.6 g
Polyunsaturated Fat 6.6 g
Monounsaturated Fat 9.7 g
Sodium 19.7 mg
Cholesterol 0 mg
Sodium 5.03 mg
Carbohydrates 29.2 g
Dietary Fiber 11.4 g
Protein 5 g
Recreated from honestfare.com
Simple and delicious!