Thursday, September 6, 2012

Tomato, Beet, Avocado, Arugula & Walnut Salad

Sometimes it's a sandwich & salad kind of night at our house. Last night we dined on tuna sandwiches (courtesy of the hubs tuna salad) & this salad which was equally parts creamy, crunchy & tasty.

Since this salad is so easy to make, take the time to make it pretty when you plate it.  You eat with your eyes first, so make sure to feed them with a pretty feast.

  • 1 large heirloom tomato
  • 2 avocados
  • 1 large (cooked) beet
  • 5 leaves fresh basil
  • handful of walnuts
  • 2 handfuls of arugula (or other lettuce of your choice)
  • 1 tablespoon walnut oil
  • sea salt & pepper

Make it!
  1. Slice tomato, beet & avocados into equal sized slices (this may vary on the size of your fruits/veggies but closest to uniform size is ideal).
  2. Coarsely chop walnuts & heat them in a pan over low heat for a few minutes until toasted (but not burned). As soon as you smell them take them off the heat.
  3. In a separate bowl tear basil & mix with arugula.
  4. Arrange the slices of tomato, beet & avocado in a pretty order on your plate, I like to alternate the colors like tomato, avocado, beet.
  5. Top with arugula/basil mixture & toasted walnuts.
  6. Drizzle walnut oil over all ingredients & season with sea salt & pepper.
PS: Happy Birthday Aunt Rosemary :) xx

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