Simple and tasty summer salads don’t get any easier than this. If you have ripe heirloom tomatoes in your vegetable garden, this is one of the tastier salads you’ll ever make. Make it for your family. Make it for your friends. Make it just for the sheer fun of it!
1 ripe red heirloom tomato
1 ripe yellow heirloom tomato
1 ripe but firm avocado
Sprouts (for garnish)
Slice tomatoes. You should get at least three slices per tomato. Peel and slice the avocado into six slices.
Overlap one red tomato with a slice of yellow tomato and one avocado slice. Repeat. Garnish the middle with your favorite sprouts. I like to use radish sprouts that have a little zing to them. Alfalfa sprouts are also good as are sunflower sprouts.
Tip: This makes one large salad plate; enough to feed two as a side salad
— double the ingredients to serve more than two hungry adults.
Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photos on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
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Add some EVOO, balsamic vinegar, goat cheese and basil and you’ve got me eating this.
Looks delicious. I would do it but add a sprinkle of olve oil/balsamic vinegar and a dask of salt and pepper.
I’d sprinkle a little olive oil and balsamic vinegar on it, but that may not be what others would like.