4 Heirloom Tomatoes, medium
2 Avocados, organic
1 cup Brazil Nuts, organic
Cracked Black Pepper, cracked, to taste
Balsamic Lime Dressing (below)
Toast the Brazil Nuts, and set aside: Place them on a lined parchment baking sheet, and toast until slightly brown. You may also do this in a skillet, on the stove-top, watching them. Allow to cool, and then chop them. Prepare the salad dressing, and then continue. Slice the Heirloom Tomatoes and Avocados. Once plated, drizzle with the Balsamic Lime Dressing, and then sprinkle the Brazil Nut on top. The Tomatoes are delicious at room temperature, however if you prefer then chill the salad first. Enjoy!
Balsamic Lime Dressing
1/8 cup Balsamic Vinegar
1/3 cup Olive Oil, extra virgin organic
3 Tbsp. Tamari Soy Sauce
2 Tbsp. Honey (or Date Sugar if vegan)
1/2 Lime, organic, juiced
2 Garlic cloves, organic, minced
Place the Balsamic Vinegar and Tamari Soy Sauce together in a bowl. Add the Honey (or Date Sugar), and whisk together until smooth and incorporated. Add the minced Garlic and Lime Juice. Stream in the Olive Oil while whisking. The dressing will imulsify and thicken. The dressing keeps for about 1 week refrigerated, if you have extra. Otherwise, drizzle on top of your salad.