EATS: Roasted Tomato + Avocado Salad
This roasted tomato and avocado salad brings out warmth and rich flavors from the roasted tomatoes that when combined with the fresh dressed avocado and mozzarella with a sweet and tangy balsamic drizzle creates a unique burst of contrasting flavors, textures, and temperatures in each bite. The roasted tomato and avocado salad is a wonderful stand alone dish for a lunch menu or a great starter course for dinner.
The healthy fats from the avocado and protein from the mozzarella make this dish a favorite of my wife and myself after morning exercise. Right now, during shelter in place, we like to take a long morning a walk or run on the beach or in the forest when time permits. When we get home we’re ready for some good food to refuel. The roasted tomato and avocado salad fills you up and keeps you feeling satisfied until the next meal.
Avocado Ingredients/Instructions
Three large avocados, peeled and cubed
1 lemon, strain the juice and zest whole lemon
1 Tablespoon honey
1 Tablespoon mustard
1 sprig rosemary, just the leaves finely chopped
1/2 cup of olive oil
1 teaspoon salt
Prepare avocados and set aside. Combine all other ingredients into a mixing bowl. Add avocados and toss into dressing.
Roasted Tomato Ingredients/Instructions
2 large beefsteak tomatoes.
2 cloves of garlic
1/4 cup olive oil
pinch of sugar
salt and pepper to taste
Core the top of each tomato. Blanche by dropping the tomatoes into hot water for only a few seconds. Remove from water, peel the skin. Cut tomato into large cubes. Toss tomatoes and garlic in the olive oil, sugar, salt and pepper.
Place on a baking sheet. Roast at 450 degrees for 15 minutes. Remove from oven and set aside.
Final Roasted Tomato and Avocado Salad Ingredients/Instructions
Half a ball of mozzarella cubed
Balsamic Vinegar to drizzle
Cracked black pepper
Combine the avocado, tomatoes, and mozzarella on one serving dish or salad bowl. Drizzle with balsamic vinegar and top with fresh cracked black pepper.
Plate and serve.
Enjoy the extra time you have right now at home during shelter in place and indulge in taking the time to make this roasted tomato and avocado salad. On the bright side, trying new recipes and savoring meal time is something most of us can appreciate. In the process we’re keeping ourselves, our loved ones, and our wonderful community of health care workers safe by staying in and staying positive during these unusual times. All you shelter in place chefs, if you decide to give this recipe a try, hit me up on social media @chefseis or sound off in the comments below to let me know how you like it. Bon Appetit!
