Tomato Pesto Salad

As we’ve spent almost 3 years now following a paleo diet (wow!), many of our tastes have changed. Heather is now a big fan of brussels sprouts, mustard, collared greens, and many other items she otherwise thought were off limits. For me, the greatest addition to my life has been the tomato. I thought it was the occasional obligation on a restaurant hamburger, or a small part of a salad.

Recently I came to the conclusion that I now pick up a tomato how I used to pick up an apple. This salad challenges the assumption that a salad has to be a bed of greens with some accoutrement; don’t allow your salad to be boring! This time of year, we thought the bright red and green was perfect for the holidays. We hope you have a delightful time with family and friends this week, regardless of how (or what) you decide to celebrate.

Ingredients
salad
4 C quartered campari tomatoes
1/4 C thinly sliced shallot
1 C home-made pesto

pesto
2 C tightly packed basil leaves
1/3 C pine nuts
1/2 C avocado oil
1 tsp nutritional yeast (optional)
1 pinch each salt and pepper

Method

If you’re making pesto from scratch: place in your food processor the pesto ingredients, in the following order: basil, pine nuts, nutritional yeast, salt, pepper, oil. Cover and blend until fully incorporated.

Quarter the tomatoes, and toss into a bowl.

Add thinly sliced shallots, and pour pesto over the mixture.

Toss the salad, and serve!

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