Elena Hight has created another amazing recipe for B4BC, picking all her favorite organic treats from the farmer’s market and tossing them into a fresh sweet and savory salad. Enjoy!
With the beginning of Fall there is an abundance of late blooming fruits and vegetables. Heirloom tomatoes, avocados, and pomegranates seem to be filling up all of the stands at the farmer’s market here so I wanted to create a recipe that incorporated all this amazing fresh produce.
This dressing is one of my favorite dressings that I have created yet! It takes a few minutes to prepare but it totally worth it the effort. I feel like it has the perfect combination of sweet, bitter, and savory from the pomegranate, balsamic, and rosemary.
Hope that you enjoy it!
- 2 medium heirloom tomatoes
- ¼- ½ cucumber
- 1 cup pomegranate seeds (1-2 pomegranates, depending on size)
- ½ avocado
- ¼ red onion
- 1 garlic clove minced
- 1 rosemary sprig (1-2 tsp chopped)
- 1 TBS balsamic vinegar
- 1 tsp extra virgin olive oil
- 1 tsp honey
- ½ tsp salt
- ½ tsp pepper
- Begin by slicing your tomato, cucumber, avocado, and red onion.
- Alternate stacking the tomato, cucumber, avocado, and onion on a plate.
- Set aside.
- To make the dressing, start by slicing and seeding your pomegranates. To do this, cut of the ends and slice in half. Peel the seeds from the core and place in a bowl.
- Remove ¼ cup of the seeds and sprinkle over tomato salad.
- Place the remainder ¾ cup of seeds in blender. Blend until mostly smooth.
- Strain the seeded juice through a colander or sieve to remove the broken up seeds and pulp. This should produce about 1/3 cup of juice.
- Pour the juice in a small saucepan.
- Mince garlic clove and coarsely chop rosemary
- Add balsamic vinegar, olive oil, honey, salt, pepper, garlic and rosemary to pan
- Let simmer on low for about 5-10 minutes until the liquid has reduced slightly
- Remove from heat and strain through colander or sieve to remove garlic bits and rosemary
- Pour over salad
- Salt and pepper to taste. Enjoy!