Chopped Tomato & Avocado Salad
peaches / walnuts / eggs
To make this meal paleo friendly, we deconstruct a classic caprese sandwich and make it into a vibrant and full salad with peaches, walnuts, eggs, and avocado. No one will miss the meat tonight, we promise!
Smarts: Older eggs are easier to peel so buy two cartons. One for serving within the week and one for hardboiling 10 days after purchase.
Smarts: Older eggs are easier to peel so buy two cartons. One for serving within the week and one for hardboiling 10 days after purchase.
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Cuisines
Ingredients
Tomato and Avocado Chopped Salad:
- Eggs - 6 , hard-boiled
- Vinegar, balsamic - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Maple syrup - 2 tsp
- Oil, cooking - 1/4 cup
- Basil, fresh - 2 sprigs , leaves chiffonade
- Shallots - 1/2 bulb , chopped
- Tomatoes, heirloom preferable - 1 lb , cubed
- Avocados, large - 1 , cubed
- Peaches - 1/2 lb , sliced
- Baby spinach or romaine lettuce - 5 oz , chopped
- Walnuts, crushed - 1/4 cup
- Sunflower seeds - 2 Tbsp
Prep
- Hard boil eggs - Place eggs in a saucepan, and cover by 1” (2.5 cm) of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack and chop eggs before serving. (Can be done up to 4 days ahead)
- Make vinaigrette - Whisk together balsamic vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
- Basil / Shallots - Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes / Avocado / Peaches - Prep as directed.
- Romaine lettuce - Chop.
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Make
- Toss vinaigrette with lettuce, basil, shallots, tomatoes, avocado, peaches, walnuts, sunflower seeds, and eggs.
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