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Tomato Avocado Salad

Prep Time40 minutes
Cook Time5 minutes
Total Time45 minutes

Ingredients

  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh basil sliced into ribbons
  • 12 oz beefsteak tomatoes
  • 12 oz hybrid tomatoes
  • 8 oz vine tomatoes
  • 3 hass avocados
  • 2 1/2 tbsp lime juice
  • 3/4 tsp sea salt
  • 1 1/2 tbsp extra virgin olive oil
  • 8-12 fresh basil leaves
  • 1/3 cup chives chopped
  • Handful of the smallest basil leaves you can find in your bunch
  • Sea salt and fresh ground black pepper to taste

Equipment & Utensils

  • Small baking tray
  • parchment paper
  • Immersion blender
  • 4 Bowls or plates to serve

Instructions

  • Preheat oven at 350.
  • Line baking sheet with parchment paper.
  • Mix basil ribbons with breadcrumbs then scatter onto lined baking sheet, ensuring the breadcrumbs are evenly distributed then place in the oven.
  • Allow to toast for approx. 3-5 mins, then and if necessary toss breadcrumbs and redistribute to a thin layer and return to the oven to finish off.
  • Remove from the oven when all of the breadcrumbs are golden and transfer to a bowl to cool.
  • Slice tomatoes into 1/2 inch slices and set aside.
  • Peel and deseed avocados, place in a bowl and add 1/2 the quantity of lime juice, salt and oil.
  • Blend on a low setting with an immersion blender until avocado is completely pureed.
  • Taste avocado puree and add the balance of the lime juice, salt and oil as you see fit.
  • Spoon avocado puree into the base of the bowls, shake the puree around, and smooth the top off with the base of the spoon to give a swirl effect.
  • Place 2-3 basil leaves in the middle of each bowl on top of the avocado, then sprinkle a pinch of chives on top.
  • Place just one layer of tomatoes in each bowl.
  • Sprinkle 1 tbsp of breadcrumbs on top of the tomatoes, then sprinkle balance of chives
  • Continue to layer tomato slices making sure to use a mixture of tomato varieties in each bowl.
  • Garnish with a few very small basil leaves in your bunch of basil.
  • Season with sea salt and freshly ground black pepper to taste.

Notes

Make sure to buy a large bunch of basil for this recipe, you will not use it all, but you will need a quantity of large and very small basil leaves