Heirloom Tomato Avocado Salad Small Plate

I love using heirloom tomatoes in summer dishes. They are beautiful, colorful and so flavorful. They come in a variety of colors, like orange, red, purple and green. Heirloom tomatoes pair beautifully with creamy avocados, sweet basil and a dash of balsamic in this Heirloom Tomato Avocado Salad. Did I mention this is vegan and relatively low carb? #winning. I love to serve this as a small-plate appetizer. Plating on small individual plates brings creativity and beauty to the dish. You can take your time to carefully stack the ingredients. It’s a win-win!

Heirloom Tomatoes

Most heirloom tomatoes lack the genetic mutation that give commercial tomatoes a consistent red color. As a result, heirlooms are generally sweeter (and prettier) than other tomatoes. The day I made my salad, I had a Omar’s Lebanese (red), Black Krim (the purple-ish one) and a Goldie (yellow) varieties. I love the tucked look of the Omar’s Lebanese.

The Execution

Start by thinly slicing the heirloom tomatoes with a very sharp, serrated knife. Set the slices on a paper towel to soak up excess moisture. Next, finely julienne a handful of basil leaves. Grab some small plates for serving. Place two slices of tomato on each plate. Then, slice an avocado. Arrange a few slices of avocado on top of the sliced tomatoes. Finally, top with julienne basil. Don’t forget a tiny pinch of salt and a dash of pepper. Serve with a side of balsamic vinegar, and voila! You have a gorgeous, colorful and healthy vegan salad!

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Heirloom Tomato Avocado Salad Small Plate

This gorgeous, vegan Heirloom Tomato Avocado Salad is great as a light summer bite. Serve on a small plate with a dash of balsamic for the perfect appetizer.

Course Appetizer

Cuisine Italian

Prep Time 15 minutes

Total Time 15 minutes

Servings 6 plates

Ingredients

• 3 whole heirloom tomatoes
• 1 whole avocado
• 1/4 oz basil leaves fresh
• salt and pepepr to taste
• balsamic vineger to taste

Instructions

1. Slice heirloom tomatoes with a sharp serrated knife. Set the slices on a paper towel to soak up extra water. 

2. Meanwhile, julienne the basil and set aside. 

3. Next, cut the avocado in half. Remove and discard the pit. Slice the avocado into thin slices. 
   

4. Divide the tomato slices between six small plates. Top each of the plated tomatoes with a few avocado slices. 

5. Finally, sprinkle each plate with a pinch of salt and pepper, and some julienne basil. 

6. Serve with a side of balsamic vinegar on the table. Alternatively, you could top each plate with a small drizzle of balsamic. 

7. Serve immediately and enjoy!