If you follow me on Instagram (don’t get confused, I have two accounts – one for the food and health journey, and one, well, general one), my obsession with beautiful produce is probably not new for you. Everyone else, either new to this blog or new to my Instagram(s): Hello and welcome to my world. It gets pretty colourful here from time to time.
Today’s colours are red and green: brightest tomato red, and greenest avocado green. The recipe for this simple summer salad is so simple it’s actually not even a recipe, but let me tell you one thing: Please don’t underestimate the effect of the cumin in the dressing. It adds an amazing, almost middle-eastern flavour to the mediterranean salad!
Make it whilst it hot out there, and enjoy it in the garden, park, on your terrace or, uhm, on your office desk (clearly it will cheer you up at least!).
Love,
Lea Lou
Vegan tomato avocado salad with toasted sesame seeds and a cumin dressing
For two as a side or small serving.
1 – 2 large bull’s eye tomatoes
1 large avocado
1/2 red onion
2 tablespoons coriander leaves
2 tablespoon sesame seeds
For the dressing:
2 tablespoons olive oil
1 tablespoon rice vinegar
A good pinch ground cumin
1 teaspoon maple syrup
1/2 lime, juice only
Sea salt and black pepper, freshly ground
Method:
Wash the tomatoes and chop them into bite-sized cubes.
Peel the avocado, remove the stone and cut the flesh into equally sized cubes.
Peel the onion, slice it very thinly.
Wash and dry the coriander leaves, chop them roughly.
Heat a small pan without fat over medium heat, toast the sesame seeds for a few minutes, stirring, until golden-brown.
For the dressing, whisk together olive oil, rice vinegar, ground cumin, maple syrup and lime juice. Season the dressing with salt and pepper to taste.
In a large bowl, mix the vegetables with the dressing, and sprinkle the salad with sesame seeds to serve.
Tipp:
For a non-vegan alternative, buffalo mozzarella is delicious with this salad!
Add quinoa for some protein and a more filling option.
