Sesame, Heirloom Tomato and Avocado Salad

by Rebekahcooked up on October 21, 2013

For the past four weeks or so, a lot of real estate in our kitchen has been taken up by tomatoes. Sometime around the first of the month, I pulled everything that looked like it was going to ripen off the vine, afraid that Portland’s dreaded winter rains were imminent (And here we are, October 21, not a 70 and not a cloud in the sky). Despite a weird planting and picking pattern, we ended up with a great crop of tomatoes. though almost all of them were green when I picked them, almost all of them ripened, giving us somewhere in the neighborhood of 20-25 lbs. of ripe tomatoes.

As of this weekend, they were getting to be VERY ripe. Something had to be done! There’s nothing I love more than a very ripe heirloom tomato, but soon my perfect tomatoes would become goo unless we acted fast. So this weekend, we put the rest up in the form of four pints of a deliciously spicy salsa and four pints of canned whole tomatoes. The salsa recipe can come later – it is definitely a winner and so much better than my first canning endeavor from two years ago.

But we didn’t put all of them up…

Sesame Tomato and Avocado Salad | PDXfoodlove

We also made it a point to eat as many as possible fresh, because that is the best possible way to eat a tomato (especially a home grown one). Some of our family members suggested a tomato and avocado salad (Hi Bunny and V!) and Dave had the great idea of adding sesame flavors to the mix (we Hubbards are a great team). Overall, it turned out to be a delicious experiment that we’ll definitely try again.

Here’s what you need:
1 ripe avocado
lime juice
2 medium ripe heirloom tomatoes
2 Tbsp. diced shallot
2 tsp. olive oil
A few drops of sesame oil
Kosher salt
Black and white sesame seeds – maybe 1 tsp. total

Sesame Tomato and Avocado Salad | PDXfoodlove

Cut the avocado into cubes and toss with enough lime juice to very lightly coat so the fruit doesn’t brown (maybe a teaspoon?). Prepare the tomato and shallot and move all three items to a bowl.

Add in the olive oil, sesame oil and a pinch of salt and toss VERY gently, so your avocado doesn’t turn to mush. Plate, and then garnish with sesame seeds.


  1. […] 5. Avocado Salad with Heirloom Tomatoes […]

    Pingback by 25 Super Healthy Avocado Recipes | Bembu — February 16, 2014 at 4:00 am

  2. […] 5. Avocado Salad with Heirloom Tomatoes […]

    Pingback by 25 Super Healthy Avocado Recipes | — February 26, 2014 at 7:13 pm

  3. I loved this salad, I’ve used the recipe several times and recently modified it a bit. Try the same ingredients but add 2 Tbsp soy sauce, 2 Tbsp rice vinager, and 1Tbsp honey or brown sugar. Add these to the oil and sesame oil and whisk well before drizzling over the tomatoes avocados and shallots. I also used a bit of freshly ground coarse black peppercorn. Flavored are bolder and not as light as your salad but nice for a change up once in awhile.

    Comment by Terrill Lambert — November 24, 2015 at 8:12 am

  4. I’m so glad to hear that! 🙂 Those modifications sound like a great idea.

    Comment by bekky — December 2, 2015 at 4:12 pm

Sorry, the comment form is closed at this time.

Other meatless recipes to try:

Five Ingredient Mini-Quiches

One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.

Roasted Tomato and Garlic Soup

Hands down my favorite thing to do with my armloads of summer tomatoes.

Sweet Pea Crunch Salad

A crunchy green salad to celebrate the arrival of spring! Serve it with protein if you like, but it's a fresh meal all on its own!