Heirloom Tomato And Avocado Salad With Crispy Wontons And Spicy Cilantro Vinaigrette
This vibrant salad combines fresh avocados, colorful heirloom tomatoes, and peppery baby arugula, all drizzled with a zesty cilantro vinaigrette. The addition of crispy wonton strips adds a delightful crunch to this light and flavorful dish. Perfect for a quick and satisfying meal that's bursting with summer flavors.
— Constant Cookbook
Ingredients
- For the wontons:
- 2 tablespoons olive oil
- 12 square wonton noodles
- sea salt to taste
- For the vinaigrette:
- 1 ounce cilantro leaves (1 cup, tightly packed)
- 1 tablespoon pine nuts
- 1 garlic clove – skinned
- 2 tablespoons brown rice vinegar
- 1/2 teaspoon maple syrup or organic sugar
- 5 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cayenne
- For the salad:
- 2 ripe avocados – cut in 1” pieces
- 1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
- 5 ounces baby arugula – rinsed and spun dry
- freshly ground white pepper
Instructions
- Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.
- To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.
- Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.
Cook Time
5M
Prep Time
PT20M
Yield
serves 4
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