Fresh and Colorful — Avocado and Tomato Salad with Pepita Mint Salt
“A cooked tomato is like a cooked oyster: ruined.” – Andre Simon
I have been seeing heaps of avocados in stores at this time. And the temptation is hard to resist when abundance is combined with low price. Their creamy texture and health benefits become an excuse to put a couple in my basket.
Sometimes it is better to leave ingredients in their natural state…..fresh and colorful. I think avocados and tomatoes are very good examples. They taste best in their raw form. Creamy avocados and juicy tomatoes and a few things to dress them. That’s what I did in this recipe.
A mix of coarsely crushed pepitas, dried mint, and sea salt is the star. Also, good Spanish olive oil and lemon juice make this refreshing and very simple salad a breeze to prepare.
You could also dice avocados and tomatoes. Mix them with lemon juice and make as a salsa or spread on toast with a drizzle of olive oil and a sprinkle of pepita mint salt.
2 tablespoons roasted pepita seeds
1 teaspoon sea salt
1 teaspoon dried mint
1/2 cup cherry tomatoes cut in half
1 large avocado, sliced
Lemon juice to taste
Good extra virgin olive oil
A few pumpkin seeds for garnish
Mint leaves for garnish (optional)
Grind pepita seeds to a coarse texture. You can use mortar and pestle or a spice grinder. Add salt and dried mint and mix well. Set aside.
Arrange sliced avocado and tomatoes in a plate. Squeeze lemon juice and drizzle olive oil on it. Sprinkle salt mixture to taste. Garnish with a few pepita seeds and mint leaves.
Note: Use salt mix, lemon juice, and olive oil to your taste. Store leftover salt mix in an airtight container.