Recipes

Asian Heirloom Tomato Salad

A few years ago, when I had only just started blogging, I was invited to a food bloggers event about tomatoes. We had a nice afternoon, during which we got a tour of the greenhouses, an explanation of the different tomato varieties they cultivated, and of course we could taste some delicious dishes made with their tomatoes. Even though this was quite some time ago, there is one thing that I tasted that afternoon, that I can still remember like it was just yesterday: an “Asian” tomato salad with cilantro and spring onion, and the most amazing dressing with umami flavors. It was just simply amazing.

Unfortunately, they never gave me the recipe, and now that tomatoes are back in season, I decided I would try to recreate their dish at home. After a few tries, I think I finally got it right! To make the salad a little more interesting, I decided to add some tamari roasted cashews to the salad as well, for a nice little crunch. It really finished the dish in my opinion, plus it adds some healthy fats and proteins too. Win-win!

Asian Heirloom Tomato Salad
Recipe Type: Side salad
Cuisine: Asian inspired
Author: That Healthy Kitchen
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 200 gr wild heirloom tomatoes
  • 1/2 to 1 spring onion, green only
  • a small handful of cilantro leaves
  • 30 gr tamari roasted cashews
  • dressing that consists of the juice of 1/4 lime, 1 teaspoon soy sauce and 1 teaspoon sushi vinegar
Instructions
  1. Rinse the heirloom tomatoes and dice or halve them (depending on their size) and add to a bowl.
  2. Cut the spring onion into thin slices and add them to the bowl with the tomatoes.
  3. Wash the cilantro leaves and roughly chop them, then add them to the bowl as well.
  4. In a pan over medium to high heat, quickly roast the tamari cashews until they are fragrant. Set aside to let them cool.
  5. Meanwhile, make the dressing by whisking the juice of 1/4 lime, 1 teaspoon soy sauce and 1 teaspoon sushi vinegar together. Pour over the tomatoes and mix.
  6. Roughly chop the roasted cashews and sprinkle them over the salad just before serving, so make sure that the cashews will stay nice and crispy. Enjoy!
Serving size: 1/2 of recipe Calories: 110 kcal Fat: 7.2 g Saturated fat: 1.4 g Carbohydrates: 10 g Sugar: 3.7 g Sodium: 159 mg Fiber: 2 g Protein: 3.6 g Cholesterol: 0 mg

Special thanks to Ekoplaza for providing the ingredients for this recipe as a part of their 5X LKKRDR challenge: recipes for which you only need five ingredients, to reduce food waste! What are you doing to reduce food waste?

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