Avocado AND Heirloom Tomato Salad
- 20m Prep Time
- 0sCook Time
- 40m Ready In
A vibrant salad featuring ripe avocado and heirloom tomatoes, marinated with garlic, lime, and olive oil, then topped with cottage cheese and herbed salsa.
Ingredients
- 2 large perfectly ripe Hass avocados peeled, seeded, and cut in ¼-inch-thick slices
- 2 large ripe heirloom tomatoes
- 1 clove garlic minced or finely grated
- 2 pinch flake sea salt
- fresh lime juice
- 29.6 ml very high quality extra-virgin olive oil
- 59.1 ml cottage cheese
- 44.4 ml Herbed Caper and Olive Salsa
- freshly cracked black pepper
- 2 bay leaves
- 3 parsley stalks
- 3 sprig thyme
- 1 lemon halved
- sea salt
- 1 octopus (2 ½ pound) or 2 pounds tentacles only
- coconut oil for grilling
- 14.8 ml coriander seeds dry toasted and ground fine
- 1 poblano chile pepper roasted, peeled, and seeded
- 1 clove garlic
- 1 small shallot minced
- 4.93 ml honey or agave
- 29.6 ml freshly squeezed lime juice
- 118 ml extra-virgin olive oil or avocado oil
- 1.23 ml sea salt
- 0.5 ripe pineapple peeled, cored, and diced into ¼ inch pieces
- 1 Scotch bonnet or habanero pepper seeded and minced
- 2 red Fresno chile peppers sliced into ⅛-inch rings
- 1 small white onion peeled and very thinly shaved
- 59.1 ml fresh cilantro leaves
- 473 ml baby arugula
- fresh lime wedges
Nutrition (per serving, estimated)
Estimated based off 21 of 31 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 244 mg
- Iron: 4.68 mg
- Magnesium: 90.8 mg
- Phosphorus: 264 mg
- Potassium: 1316 mg
- Zinc: 2.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 large ripe heirloom tomatoes
- 2 pinch flake sea salt
- fresh lime juice
- 29.6 ml very high quality extra-virgin olive oil
- 59.1 ml cottage cheese
- 44.4 ml Herbed Caper and Olive Salsa
- freshly cracked black pepper
- 2 bay leaves
- 3 parsley stalks
- 3 sprig thyme
- sea salt
- 1 octopus (2 ½ pound) or 2 pounds tentacles only
- 1 clove garlic
- 4.93 ml honey or agave
- 29.6 ml freshly squeezed lime juice
- 118 ml extra-virgin olive oil or avocado oil
- 1.23 ml sea salt
- 59.1 ml fresh cilantro leaves
- 473 ml baby arugula
- fresh lime wedges
Prepare
- 2 large perfectly ripe Hass avocados, peeled, seeded, and cut in ¼-inch-thick slices
- 1 clove garlic, minced or finely grated
- Halve 1 lemon
- coconut oil, for grilling
- 14.8 ml coriander seeds, dry toasted and ground fine
- 1 poblano chile pepper, roasted, peeled, and seeded
- Mince 1 small shallot
- 0.5 ripe pineapple, peeled, cored, and diced into ¼ inch pieces
- 1 Scotch bonnet or habanero pepper, seeded and minced
- 2 red Fresno chile peppers, sliced into ⅛-inch rings
- 1 small white onion, peeled and very thinly shaved
Let's Cook
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Step 1.
Place the avocado slices in a wooden salad bowl. Halve the tomatoes, place cut-side down, and cut each half into 4 wedges. Add the tomato wedges to the bowl.
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Step 2.
Add the minced garlic, flake sea salt, a squeeze of fresh lime juice, and the olive oil to the avocados and tomatoes. Using your fingertips, gently toss the fruits until coated. Let marinate at room temperature for 20 minutes.
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Step 3.
On a decorative platter, arrange the avocado slices in a mosaic pattern. Arrange the tomato wedges in the empty spaces. Spoon dollops of cottage cheese into the remaining empty spaces.
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Step 4.
Drizzle the leftover juices from the salad bowl over some of the tomatoes. Spoon the Herbed Caper and Olive Salsa in a zigzag pattern across the platter, ensuring some touches at least half of the fruits and cheese. Crack fresh pepper over the platter.