Tomato Salad with Avocado Cream and Black Pepper
Lacto-Ovo Vegetarian Recipes Vegetables Salads
A wonderful individual tomato salad that can easily be transformed into open-faced sandwiches. Just spread toasted bread with avocado cream, place a thick, meaty slice of tomato on top, sprinkle with onion, pepper, and finish with olive oil. Then just relax and savor. Savor the tomato, savor summer, savor the moment.
Ingredients
2 garden tomatoes (ripe and sweet)
1/2 red onion
extra virgin olive oil
coarse salt (fleur de sel or maldon)
Avocado Cream
1 avocado
1 tablespoon lemon juice
6 tablespoons goat yogurt/kefir
1 tablespoon extra virgin olive oil
1/4 teaspoon black pepper (freshly ground)
salt
Servings: 4
How to prepare tomato salad with avocado cream and black pepper
- Cut the onion into the smallest cubes you can.
- Score the tomatoes with an X on one end and blanch in boiling water for 30 seconds. Remove with a slotted spoon, run under cold water and then peel.
- Cut in half. Place each half cut-side down and slice.
- In a blender, mix all ingredients for the sauce except the pepper. You will get a fine cream with mayonnaise consistency. Adjust salt. Grind black pepper with the grinder set to coarser grinding.
- Divide the sauce among 4 dessert plates or coffee cups. Place half a sliced tomato over the sauce on each, trying to keep it as compact as possible. Be careful, the slices are slippery, handle them gently.
- Sprinkle onion cubes on the crest of each tomato. Grind black pepper again. Sprinkle with coarse salt. Drizzle with a little olive oil.
- Serve immediately with toasted bread or crispy pita.
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