East Hampton’s Blue Parrot + Avocado, Heirloom Tomato Salad
Posted August 19th, 2010 by noelle | View Comments
This Avocado + Heirloom Tomato Salad is inspired by the Blue Parrot restaurant in East Hampton, NY. It is wonderful as an appetizer, and also as a summer brunch on the weekends.
Blue Parrot Avocado, Heirloom Tomato Salad + Macadamia Pesto
Serving Size: 1-2, as an appetizer or entree
Ingredients
For the salad
1 yellow Heirloom tomato, sliced in thick wedges
1 avocado, cubed
Macadamia Pesto
1/4 cup macadamia nuts
1 handful of fresh basil leaves, plus 3-4 additional leaves for garnish
3/4 cup extra virgin olive oil
sea salt and pepper to taste
Directions
Beginning with the pesto, combine the macadamia nuts, a handful of fresh basil leaves (~1/2 cup), and 1/2 cup of olive oil into a food processor. Process until all ingredients are combined well and creamy. Drizzle in remaining olive oil until you reach your desired consistency for the pesto. Add a pinch of sea salt and pepper, combine well. Adjust sea salt and pepper further if desired. Set aside.
Next slice the tomato and avocado. Arrange both on a plate and then take 1-2 tablespoons of the Macadamia Pesto and drizzle over the top. Add 3-4 fresh basil leaves on top. Enjoy as a platter, or stack the tomatoes and basil into a tower 3-4 wedges high, adding a light drizzle of the Macadamia Pesto in-between each layer. Top with a few avocado cubes. So fun. So summery.
Notes: This Macadamia Pesto will make a 1/2 cup. It will store in your refrigerator for 4-5 days easily. It’s wonderful as a salad dressing, a spread on toast and even as a dressing on top of your favorite roasted vegetable.
