Avocado and Tomato Salad
I’ll admit that I was late to the party when it comes to loving avocados. Which also meant I was late to the game when it came to loving guacamole – but that is an entirely different story! I’ve been coming up with a menu for a 21 day bike tour this fall and one of things I’m wanting to do is to make as many avocado salad recipes as possible. Avocados are great for post exercise because it contains loads of monounsaturated fat for muscle repair and B vitamins to jump-start your metabolism – helping with digestion.
This recipe works because you have creamy, salty, sweet and fresh. It also works during the months when summer tomatoes aren’t available because by slowly roasting them with a dash of balsamic vinegar makes them super sweet! AND you can store them in olive oil for months which makes it ideal for say – a 21 day bike tour 🙂
Read More >>> How to Oven Dry Tomatoes
With this avocado and tomato salad, I used halloumi cheese as a vegetarian source of protein. However, I think that any type of seafood would go well with it. You get double bonus athlete healthy points though if you use salmon!
Cooking Tip: If you don’t keep oven roasted tomatoes on hand, you can substitute sun dried tomatoes in olive oil.
Enjoy and remember to Pin or Save for later!
Avocado and Roasted Tomato Salad with Halloumi
- 1 avocado
- 10 pieces of oven dried tomatoes
- 1/4 of a small red onion thinly sliced
- 1/2 teaspoon olive oil
- Fresh basil
- 1 tablespoon of balsamic vinegar
- 1/2 squeeze of half a lemon
- 2 slices of halloumi cheese
- Kosher salt
- 2 tablespoons sesame seeds
- 1 tablespoon olive oil
- 1 tablespoon of any fresh herbs like parsley or mint
- 1 clove of garlic
- 5 roma tomatoes
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- Pre-heat the oven to 250F
- Quarter the tomatoes and toss in the balsamic vinegar and olive oil. Lay out on a perforated baking sheet. Place in the oven for 3-4 hours. Remove when almost dry - you still want some moisture in them.
- Make the pesto by mincing the garlic, fresh herbs and sesame seeds. Mix with the olive oil. Set aside.
- Heat a skillet to medium heat. Add the thinly sliced red onion. Sauté for about 2 minutes. You want them just cooked through/soft. Set aside in a bowl.
- Take the halloumi slices and place in the non-stick skillet for about 2 minutes on each side.
- While the halloumi is searing, dice the avocado and place in the bowl with the red onion and a squeeze of lemon juice. Season with a tiny pinch of salt and mix. Then add in the tomatoes, balsamic vinegar and freshly chopped basil.
- Place the salad on two plate and then top with the halloumui cheese and pesto.
High Fiber, Low Carb, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher