Tomato Salad With Avocado Cream And Feta

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Tomato Salad with avocado cream, feta cheese, sprouts, on a bed of spinach
Tomato Salad with Avocado Cream and Feta Cheese

Fresh tomato salad is one of those pleasures of summer that far too often people don’t truly experience. I blame the grocery stores. Tomatoes in large supermarkets are almost always picked before they are ripe and then artificially ripened on the way using a blend of gasses. I’m all for GMO since 90% of the time they really are great for food taste, however tomatoes have all been ruined. That is, unless you buy them straight from a farmers market to make my tomato salad with avocado cream 😉

The taste of a ripe tomato during a summer evening, with a little sprinkle of salt is just divine. Next time you get the chance at a farmer’s market, you absolutely must pick up some tomatoes and make a fresh tomato salad when you get home.

Try Other Salads On Cooking To Entertain Here

This salad uses two different types of tomatoes, both heirloom varieties. What is an heirloom tomato? Well, it is simply a tomato that has been planted and grown from the same seed network for years and years. They are not hybrids meant for the grocery store, and they are usually quite “ugly” compared to your standard red ball of tomato you’ll see at the store.

Heirlooms are oddly shaped, with pinches and curves along the skin. Sometimes they grow faster than standard tomatoes so they get blisters along the skin. Don’t worry though, you can always cut around them when presenting a tomato salad.

The two varieties used in this tomato salad with avocado cream are (I believe based on my research and my poor translations from Russian to English after talking to the farmer) Azoychka (yellow tomato) and Marion (red tomato). The yellow one I am more sure about as it’s an Eastern European strain so actually quite common here where I live, the red one is more of a guess based on the shape, color, and some online research. Let me know if you think it is something else.

The rest of the salad is finished off with a quick and easy avocado cream, some feta cheese and sprouts, all on a bed of spinach.

Tomato Salad With Avocado Cream And Feta Ingredients

2 Tomatos. For this salad I used half a red varietal and half a yellow each salad, but I was making two salads so mixing and matching was fine economically. If you are just making one serving, you can just use 1 whole tomato.

1 Avocado. Yes, I used a whole avocado to make enough avocado cream for two salads.

20 grams Feta Cheese. You can also use a combi or any salty white cheese if you can’t get good feta.

2 tbsp Heavy Cream.

1 handful Spinach. No real measurement, just use whatever amount you like.

Sprouts. Similar to the spinach, just use whatever amount you want.

1 tsp Salt; plus more for the tomatoes if needed.

1 tsp Fresh Cracked Black Pepper

Tomato Salad With Avocado Cream Instructions

1. Start by making the avocado cream. I used a stick blender and a graduated cylinder. Drop the avocado quartered along with the salt and heavy cream. Blend until a light homogenized green cream is made. Set aside.

2. In a bowl lay down some spinach, and then working clockwise from 12 o’clock place the tomatoes, avocado cream, and sprouts, then take the feta and lay it atop the salad. Freshly crack some black pepper over the whole salad and serve.

What Else To Use Avocado Cream On?

Avocado cream can be a lighter substitute for guacamole and has a much more delicate flavor. You can put it on:

  • Toast
  • Fish
  • Grilled Chicken
  • Salads
  • and More!

To grow your own heirloom tomatoes, look no further than Seed Savers! This is a great organization aimed at preserving heirloom fruits and vegetables for future generations.

Recipe

Tomato Salad With Avocado Cream And Feta

Course Salad
Cuisine American, European, Fusion
Keyword Tomato Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people

Ingredients

  • 1 Red Tomato go for heirloom
  • 1 Yellow Tomato go for heirloom
  • 1 Avocado
  • 20 grams Feta Cheese
  • 2 tbsp Heavy Cream
  • 1 handful Spinach use however much or little you want
  • Sprouts to taste
  • 1 tsp Salt plus more to taste at the end
  • 1 tsp Fresh Cracked Black Pepper

Instructions

  • Start by making the avocado cream. I used a stick blender and a graduated cylinder. Drop the avocado quartered along with the salt and heavy cream. Blend until a light homogenized green cream is made. Set aside.
  • In a bowl lay down some spinach, and then working clockwise from 12 o'clock place the tomatoes, avocado cream, and sprouts, then take the feta and lay it atop the salad. Freshly crack some black pepper over the whole salad and serve.
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