Tomato-Avocado-Salad with Tomami-Vinaigrette

#2

vegan

salad

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

• 600 g of your favourite varieties of tomatoes
• salt
• sugar
• 25 g pine nuts
• 3 tbsp. Tomami Tomato
• 2 tbsp. white wine vinegar
• 4 tbsp. olive oil
• 1 tbsp. honey
• 1 tpsp. Dijon mustard
• 1 Shallot
• Black pepper from the mill
• 1 Avocado
• One slice of lemon
• some dandelion salad (Pis en lit salad)
• some basil leaves

INSTRUCTIONS

Cut the tomatoes into slices, sprinkle with salt and a little sugar and leave to infuse. Roast the pine nuts in a pan without oil. Make a vinaigrette with Tomami Tomato, vinegar, olive oil, honey and mustard. Peel the shallot, chop finely and stir into the vinaigrette. Season the vinaigrette with salt and pepper. Cut the avocado in half, remove the peel and the stone. cut into slices and drizzle with lemon juice. Arrange the tomato and avocado slices on a plate and pour over the Tomami Tomato vinaigrette. Sprinkle with pine nuts, garnish with dandelion salad and basil leaves and serve immediately.

A Tomami recipe by Stevan Paul.