Avocado Tomato Salad (Light Salad Recipe)


This salad is made with avocado, mâche, walnuts, deep-fried tofu, juicy tomatoes and hearts of palm. The dressing is very minimal; a drizzle of white balsamic vinegar, avocado oil and salt and pepper completes the salad.

What better way is there to start a meal than with a healthy and tasty salad?

1. Info for Avocado Tomato Salad (Light Salad Recipe)

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Avocado Tomato Salad (Light Salad Recipe)

  • 1 Haas avocado
  • 1 shallot, sliced
  • 1 teaspoon honey
  • 6 ounces deep-fried tofu, cut into 1″-pieces
  • 4 hearts of palm, quartered lengthwise
  • 2 ripe grape tomatoes, coarsely chopped
  • 1 dozen Calabrese green olives
  • 3½ tablespoons white balsamic vinegar
  • ¼ cup walnuts, coarsely chopped
  • 3 tablespoons avocado oil
  • 1 tablespoon extra-virgin olive oil
  • 1 (4-ounce) package mâche (see tips)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly cracked

3. Directions:

  1. Pickling the shallot: In a jar, combine the honey, 1 tablespoon balsamic vinegar and olive oil. Mix well. Add the shallot. Toss well and chill in the refrigerator for at least 10 minutes. Note: The longer you wait, the milder it tastes. You can keep it for up to 1 week in the refrigerator. Prepping the avocado: Slice the avocado in half, remove the pit. Using a mandoline or a sharp chef’s knife, slice the avocado into thick ribbons for a pretty presentation. Transfer to a plate, removing the peel from each slice (that way the avocado isn’t mushy).  Cut the slices in half, lengthwise.  Drizzle with 1 tablespoon vinegar to avoid oxidation.
  2. Place the greens, hearts of palm, tomatoes, tofu, olives and pickled shallot on a serving platter. Drizzle with the remaining vinegar and avocado oil. Top with 2-3 avocado slices at a time, fanning them. Sprinkle with chopped walnuts. Season with salt and pepper. Lightly toss without crushing the avocado slices too much.
  3. Serve at room temperature.
  4. Bon appétit!

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