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| Copyright Melissa Graham |
Serves 2-4
1 large heirloom tomato, sliced 1/3-inch thick
1 avocado, sliced 1/4-inch
1/2 red onion, thinly sliced
1 small bunch cilantro
1 large garlic clove
1/4 cup extra-virgin olive oil
1/4 cup toasted pumpkin seeds
kosher salt
Puree the last five ingredients together in a food processor until smooth. Intersperse the tomato, avocado and red onion on a platter. Dab the salad with gobs of cilantro pesto (you'll have extra of this, you can either save it for remaining tomato salads or freeze it for the dark winter months).
About Melissa Graham
Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, a 501(c)(3) non-profit dedicated to educating families about all things associated with good eating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventures program, Purple Asparagus has taught thousands of parents and children about healthful, sustainable eating in schools, community centers, and farmers' markets throughout Chicago and the suburbs.
Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago community and online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of her contributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award, an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady Michelle Obama.
Melissa resides in Chicago with her husband and 7-year old son in a rowhouse built in 1896.
this recipe sounds super yummy. i can't wait to try it this summer. i will probably use raw pumpkin seeds as i love them and don't want to toast away and goodness.
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