Tomato Salad

RECIPE BY @TERIANNCARTY

Refreshing tomato salad featuring the freshness and burst of flavour of fresh peaches. If you still can get your hands on fresh ones, do so! They are a great addition to sweet or savoury dishes. 

INGREDIENTS
  • SALAD
    • 4 large kale leaves, torn into pieces (spine removed)
    • sourdough croutons
    • 1 cob corn, boiled for 3 minutes, kernels removed
    • 1/2 block tofu, roasted
    • 1 large peach, thinly sliced
    • 1 large tomato, cut into bite-sized chunks
    • 12 cup avocado, diced
    • sea salt & black pepper, to taste
    • chili flakes
    • 2 tbsp creamy basil dressing
  • CREAMY BASIL DRESSING
    • 1 cup loosely packed basil
    • 14 cup coconut kefir
    • 1/2 lime, juiced
    • 1 tbsp maple syrup
    • 1 tbsp miso paste
    • 1/2 cup micro green
    • pinch of salt
    • cracked pepper
METHOD
  • SALAD
    1. Preheat oven to 400. Press tofu to release water and cut into cubes.
    2. Drizzle tofu with 1 tbsp olive oil and sprinkle with sea salt and pepper.
    3. Place in preheated oven for 20 minutes.
    4. Cut tomato end place in a strainer to drain off any excess water. Slice peach and put in strainer also. Bring a small pot of water to a boil, shuck corn and break in half. Cook corn with lid on for 3 minutes, drain and set aside to cool. Once cool enough to handle cut kernels off the cob.
    5. Place kale into a serving bowl and drizzle with a tsp of oil sprinkle with sea salt. Massage kale until if starts to soften. In a separate bowl add croutons, tomato, peach, tofu and corn. Season with salt and pepper to taste and mix gently. Pour mixture over the kale and add avocado on top.
    6. Spoon basil dressing on top of salad and sprinkle with chili flakes and Maldon salt. I let the salad sit for 1 hour before serving but eating immediately works also!
  • CREAMY BASIL DRESSING
    1. Place everything into a small food processor and blend until creamy, scraping down sides as needed. Store in fridge for 1 week.

 

 

Teri-Ann | @terianncarty | www.terianncarty.com

Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.

 

 


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