Plant Based recipes have always been a staple food in my household. They’re such a fresh, flavoursome dish and are a great meal to have with family and friends. One of my favourite recipes among them is “Heirloom Tomato Cucumber & Avocado Salad” that they’re incredibly yummy and flavorful. And the abundance of fresh vegetables and herbs give these delicious vegan recipe, taste and texture:
- 4 large heirloom tomatoes
- 1 large cucumber
- 1 avocado
- 1/2 red onion
- 1/2 cup chopped basil
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (or to taste)
- black pepper to taste
Core the tomatoes and chop into bite sized pieces. Add to a large bowl.
Slice the ends of the cucumber off, discard and chop the cucumber into bite sized pieces. Add to the bowl.
Slice or chop the onion, I like to use a mandolin to get thin strips.
Add to the bowl with all remaining ingredients aside from the avocado. Toss together until combined.
Let marinate for about 15 minutes to allow the tomatoes to soften and the flavors to blend. Add the sliced avocado and gently toss to combine. Enjoy!
This tomato salad will keep in the fridge for about 3 days. It will get quite juicy as it sits, so you can use that as a dip with some good hearty bread.
You can really use any kind of tomato for this recipe. Grape, cherry, roma or beefsteak all work well.
Saturated Fat: 1g