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It is officially summer, and that means it is officially tomato season! Heirloom tomatoes are the best of the bunch, and if you’re lucky to find a farmer’s market in your area that has some locally grown heirloom tomatoes, you are in for a treat. Most farmer’s markets here in the Bay Area sell heirloom tomatoes for around $2-3/lb, which is quite the bargain.
Not only do heirloom tomatoes pack way more flavor, but they are closer the wild variety of tomatoes humans ate in the past, and are filled with many more nutrients. Heirloom tomatoes blow traditional roma or “vine-ripened” tomatoes out of the water when it comes to nutrient density. Get them local or grow them yourself and you’ll notice a huge difference.
One of the best ways to eat them is raw, and one of the best ways to eat raw tomato is in a caprese salad. Of course, many of you paleos like to avoid dairy, so this caprese salad recipe pops avocado in to replace the creaminess of the cheese that you miss out on. Tossed with butter lettuce, this paleo caprese salad recipe will be hearty enough to have as a meal! Feel free to add bacon or shredded chicken if you want to pack a little more protein in.
Here’s how to make it:
Cook Time: 0m
- 2 heirloom tomatoes, sliced
- 1 clove garlic, minced
- 1 avocado, sliced and pitted
- 1 head butter lettuce
- 8 leaves basil, chiffonade
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 -2 pinches sea salt
- Prepare ingredients as described
- Combine in large bowl and toss