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A white plate with an avocado, tomato and grain salad

Heirloom Tomato and Avocado Salad

Jeanine Donofrio's easy summer salad recipe, with heirloom tomatoes, avocado and roasted seeds.
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Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Canadian

Ingredients
  

  • 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

Instructions
 

  • 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.