Tomato Salad with Avocado Cilantro Vinaigrette

Tomato season is drawing to a close and it is almost time to switch over my garden for autumn. It always makes me a little sad to see all the beautiful tomatoes and fresh herbs disappear, but I will not miss the hot weather.

While trying to use up the last of the fresh tomatoes, I came across this recipe for Heirloom Tomato Salad with Avocado Cilantro Balsamic Vinaigrette. Tomatoes are thinly sliced, topped with walnuts and cilantro, and served with an Avocado Cilantro Balsamic Vinaigrette. The vinaigrette is prepared with a quick few pulses in the blender or food processor making this a light and easy fresh salad.

I used a variety of heirloom tomatoes and cut them into thin slices to show off each color. You can also chop them into about 1 inch cubes. Whichever you prefer.

The original recipe uses microcoriander as a garnish. I did not have any available, so I just sprinkled a few chopped cilantro leaves.

This salad is best served immediately after preparing.

Toast the walnuts in a skillet or oven to add a bit more flavor.

The vinaigrette will be thick at first. Slowly add in water until you reach your desired consistency. Wait until after you have added the water before seasoning with salt and pepper.

Tomato Salad with Avocado Cilantro Vinaigrette
Adapted from Green Healthy Cooking
Serves 2-4

Vinaigrette:
1/2 cup packed cilantro leaves
1/2 small avocado, peeled roughly chopped
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon honey
Water
Salt to taste
Freshly ground black pepper to taste
Salad:
3 large tomatoes, heirloom various colors if available
1/4 cup chopped walnuts, toasted if desired
1/4 cup micro-cilantro or cilantro leaves

In a food processor or blender, add 1/2 cup cilantro and pulse a few times. Add the avocado, olive oil, balsamic vinegar, and honey. Process or blend until smooth. Slowly drizzle in water until thin enough to pour. Season with salt and pepper.

Either thinly slice the tomatoes crosswise or chop into 1 inch cubes. Arrange the tomato pieces among serving plates. Drizzle with avocado vinaigrette. Top with chopped walnuts, cilantro, and serve immediately.