I love entertaining.
Especially when I get to design the menu.
As much as I love salad, I am not afraid to admit how unoriginal they can look inside of a bowl, or on a plate. This is why I know you will just love this layered salad. Use glass cups for a truly elegant look, or plastic cups and enjoy this dish on the patio. Regardless, you will not be disappointed with these beautifully layered and unique tomatoes and greens.
Not your typical produce, and not your typical presentation either.
Layers of velvety Mache greens and sweet, golden cherry tomatoes give this classy salad a unique texture and beautifully themed color. Dressed in thin garlic shavings and crisp fennel, the sweetness from the tomatoes are balanced by a creamy avocado and apple cider vinegar marinade. Completed with a dusting of lively, nutrient dense microgreens, this salad screams freshness, sophistication, and entertainment.
Ingredients:
3 tbsp raw apple cider vinegar
3.5 ounces baby Mache greens
1 cup micro greens
½ ripe avocado, cubed
2 tbsp fresh basil, finely chopped
2 pints organic tomatoes, quartered
1 tbsp shaved garlic
1/8 cup fennel bulb, thinly shaved
The How To:
In a small mixing bowl, toss Mache greens in 2 tbsps of raw vinegar and then sit aside to let marinate. Combine avocado, basil, tomatoes, garlic, and fennel in bowl with 1 tbsp raw vinegar. Sprinkle each bowl with a pinch of sea salt and ground black pepper to taste. Toss. Place Mache greens on the bottom of 12 small glasses, or dessert bowls. Next, evenly disperse and layer on tomato avocado marinade. Using the same bowl you mixed your tomato salad and avocado in, toss your microgreens in any remaining juices.
Finish with a layer of micro greens. Serve barely chilled, or at room temperature (tomatoes should not be stored in the fridge and they are more flavorful when served at room temperature).
What do you think about this salad?
Do you like tomatoes?
Mache?
Micro greens?
Diary of a Nutritionist 