Marinated Summer Tomato Salad with Avocado + Arugula

By Kathy Patalsky
Published 06/03/2014

Ingredients

• 2 large tomatoes, heirloom used
• 1 avocado, diced
• 1 small sweet onion, diced or thinly sliced
• 3-4 cups arugula greens
• 3 tablespoon raw hemp seeds (add more for more protein!)
• ¼ cup apple cider vinegar, Braggs used
• 1 teaspoon extra virgin olive oil + a few extra drizzles if desired
• 1 heaping tablespoon vegan mayo
• ¾ teaspoon turmeric
• pinch of salt and black pepper (to taste)
• 1 tablespoon maple syrup
• 1 clove garlic, minced – or – ¼ teaspoon garlic powder

Instructions

1. Wash and dice the tomatoes, place in a large mixing bowl.
2. Dice the avocado and chop the onion, place in the same large mixing bowl.
3. In a small cup or blender, mix together the dressing/marinade ingredients: maple syrup, extra virgin olive oil, vega mayo, salt and pepper, turmeric, garlic and apple cider vinegar.
4. Pour the marinade into the large mixing bowl and fold until the veggies are well coated in the dressing. Add in a few more drizzles of EVOO for an extra rich salad.
5. Place the tomato salad, covered, in the fridge to chill for about an hour. This should be enough time to marinate the veggies nicely. You could also make this salad a day ahead of time. (Note: If you like your tomatoes fresh and free from the chill of the fridge, you can just marinate the chopped onions in the dressing and when ready to serve, toss the onions and dressing with the freshly sliced tomato and avocado.)
6. To serve, add about 1 – 1 ½ cups of arugula to serving plate or bowl and then top with the tomato salad. Sprinkle hemp seeds generously over top each serving, about a tablespoon per served salad.

Yield: 3 servings
Prep Time: 00 hrs. 15 mins.