I frequent the farmers’ market as if it’s my church — every Sunday. And every week in the summer, I bring home as many colourful heirloom tomatoes as I can carry. It would be sacrilege to cover up their beauty with a complicated recipe. Instead, I use simple yet unexpected ingredients – lime juice, sesame oil and a toasted seed topping – to highlight their vibrant flavours. –Jeanine Donofrio
Heirloom Tomato and Avocado Salad
- 2 tbsp pepitas
- 2 tbsp raw hulled sunflower seeds
- 2 tbsp sesame seeds
- 1 tsp tamari
- 2 lbs colourful heirloom tomatoes sliced
- 1 avocado thinly sliced
- 2 scallions thinly sliced
- 2 tsp fresh lime juice
- 1 tsp toasted sesame oil
- pinch flaky sea salt
- microgreens for garnish
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the pepitas, sunflower seeds and sesame seeds on the baking sheet, toss with the tamari, and spread evenly on the baking sheet.
- Bake for 7 to 10 minutes, or until golden brown and toasty.
- Remove from the oven and let cool for 5 minutes to allow the seeds to crisp up.
- Arrange the tomatoes on a large platter in a single layer, overlapping only slightly.
- Top with the avocado slices and scallions and drizzle with the lime juice and sesame oil. Sprinkle with flaky sea salt, the seed topping and microgreens.