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Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette

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    Source: www.steamykitchen.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B9
    MineralsNatrium, Fluorine, Manganese, Iron, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For the wontons:

    2. 2 tablespoons olive oil

    3. 12 square wonton noodles

    4. sea salt to taste For the vinaigrette:

    5. 1 ounce cilantro leaves (1 cup, tightly packed)

    6. 1 tablespoon pine nuts

    7. 1 garlic clove - skinned

    8. 2 tablespoons brown rice vinegar

    9. 1/2 teaspoon maple syrup or organic sugar

    10. 5 tablespoons extra virgin olive oil

    11. 1/4 teaspoon sea salt

    12. 1/8 teaspoon ground cayenne For the salad:

    13. 2 ripe avocados - cut in

    14. 1 1/4 pounds mixed heirloom tomatoes - cut in

    15. 1" pieces

    16. 5 ounces baby arugula - rinsed and spun dry

    17. freshly ground white pepper

    Instructions Jump to Ingredients ↑

    1. Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

    2. To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

    3. Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

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