Recipe for avocado salad with smoked tomato
Beautiful and delicious salad with avocado and two kinds of tomatoes: smoked and powder.
We have the recipe from the book: “The Vegetable Cookbook – the ultimate guide to the green kitchen“, where authors Tom Victor Gausdal and Stian Floer say the following about the recipe:
“We originally developed this somewhat complicated salad with avocado and tomato for the menu at our restaurant Sentralen, where it has become insanely popular. The ingredients require some effort, but the dish is a great example of what can be achieved if one puts in the effort with flavors and textures – also in one’s own kitchen at home. A true feast!”
Ingredients
Jalapeño mayonnaise
- 6 slices Jalapenos Pickled
- 188 gram Mayonnaise
- Lime Juice
- Salt
Vinaigrette
- 1 pcs. Shallots Finely Chopped
- 91 gram Olive Oil
- 45 gram Apple Cider Vinegar
- 16 gram Soy Sauce
- Salt
- Pepper
Serving
- Corn Salad 4 small handfuls
- Kale 8 small leaves
- 4 pcs. Avocado
- 36 gram Almonds Salted
- 2 pcs. Tomato Smoked
- 1 bunch Basil
- Tomato Powder
Instructions
Jalapeños Mayonnaise
- Finely chop jalapenos, stir them into the mayonnaise, and season with lime juice and salt.
- Blend all the ingredients for the vinaigrette together using an immersion blender.
- Toss salad leaves, kale, and vinaigrette together.
- Slice the avocados thinly just before serving.
- Arrange the salad on a plate, drizzle with mayonnaise, and sprinkle with basil leaves, salted almonds, and diced smoked tomatoes.
- Place avocado slices on top and sprinkle with tomato powder.
- Serve the dish as a starter, a small dish on a buffet, or as a lunch dish with a slice of bread.
Smoked Tomatoes
- Cut each tomato into four wedges and remove the seeds and ribs. Dice the tomato fillets, sprinkle with salt, and smoke them for 30 minutes. The same method can be used for all types of vegetables.
Tomato Powder
- Slice tomatoes and spread them on a baking sheet lined with parchment paper. Dry them in a dehydrator or a regular oven at 50-60 degrees Celsius (122-140 degrees Fahrenheit) until they are completely dry and crispy (this can take up to 48 hours in a regular oven). Blend them into a fine powder.
Notes
Tip: If you find it too much to smoke the tomatoes, you can achieve a similar effect by mixing a bit of smoked paprika with the diced tomatoes. Use the large cans of smoked paprika available in delicatessens - the cheaper versions are not strong enough. The tomato powder can also be omitted, but it provides a nice extra flavor effect. And it looks great!