Vom Fass Summer Tomato Salad with Avocado dressing

Summer Tomato Salad with Avocado dressing

So many great veggies and fruit in season. Kat combines Okra, peaches, tomatoes and corn for the perfect summer salad

Salad Ingredients: (Serves 2)
• 1 Lb. Okra, cut in 1” lengths
• 1 TBLS vomFASS Don Carlos Extra Virgin Olive Oil
• 1 tsp. vomFASS smoked Paprika
• 1 cup cherry tomatoes, halved
• 1 cup fresh corn kernels (about 1 ear of corn)
• 1 cup radish sprouts or microgreens
• 2-3 medium heirloom tomatoes, cut into wedges
• 2 peaches cubed
• 4 cups choice of salad greens

Avocado dressing
• ¼ cup of your favorite vomFASS Extra Virgin Olive Oil
• 1 medium Avocado
• 1 TBLS each fresh basil, parsley and mint chopped
• 1 tsp. salt
• ½ tsp. Pepper
• 1 garlic clove, smashed
• 1 lemon zested and juice
Dressing Directions: Combine all ingredients in a food processor, process until smooth if it is too thick for you add a little water or olive oil to get the consistency you want.

Directions
1. Toss okra with Don Carlos EVOO, paprika, and salt and pepper. Spread okra in a single layer on a rimmed baking sheet lined with aluminum foil. Bake at 425 for 15-20 mins until browned and crisp, stir halfway through. Set aside
2. Assemble Salad: On a bed of greens combine tomatoes, corn, sprouts, okra, and peaches, Top with dollops of avocado dressing.

Recipe submitted by

Kat Drew 



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Summer Tomato Salad with Avocado dressing

Summer Tomato Salad with Avocado dressing

So many great veggies and fruit in season. Kat combines Okra, peaches, tomatoes and corn for the perfect summer salad

Salad Ingredients: (Serves 2)
• 1 Lb. Okra, cut in 1” lengths
• 1 TBLS vomFASS Don Carlos Extra Virgin Olive Oil
• 1 tsp. vomFASS smoked Paprika
• 1 cup cherry tomatoes, halved
• 1 cup fresh corn kernels (about 1 ear of corn)
• 1 cup radish sprouts or microgreens
• 2-3 medium heirloom tomatoes, cut into wedges
• 2 peaches cubed
• 4 cups choice of salad greens

Avocado dressing
• ¼ cup of your favorite vomFASS Extra Virgin Olive Oil
• 1 medium Avocado
• 1 TBLS each fresh basil, parsley and mint chopped
• 1 tsp. salt
• ½ tsp. Pepper
• 1 garlic clove, smashed
• 1 lemon zested and juice
Dressing Directions: Combine all ingredients in a food processor, process until smooth if it is too thick for you add a little water or olive oil to get the consistency you want.

Directions
1. Toss okra with Don Carlos EVOO, paprika, and salt and pepper. Spread okra in a single layer on a rimmed baking sheet lined with aluminum foil. Bake at 425 for 15-20 mins until browned and crisp, stir halfway through. Set aside
2. Assemble Salad: On a bed of greens combine tomatoes, corn, sprouts, okra, and peaches, Top with dollops of avocado dressing.

Recipe submitted by

Kat Drew 

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