Crusted Tomato Salad with Walnut-Avocado Pesto
Boost the nutrition power of your salad by adding walnuts in a new, delicious way! This satisfying summer salad is perfect as an appetizer or as a meal.
I received free samples of California walnuts mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
This month, California Walnuts challenged Recipe Redux members to incorporate walnuts with other whole foods to create dishes that are nutritious, satisfying, and delicious. It’s no secret that I’m a big advocate for including heart-healthy nuts in the diet—as you can tell from my ‘5 Reasons to Eat Nuts‘ post.
Walnuts are a versatile ingredient and when combined with other whole foods, you can create nutritious and tasty meals you can feel good about. Just one ounce of walnuts has 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), and 4 grams of protein and 2 grams of fiber to keep you feeling full.
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What I love about this recipe is the variety of texture and flavors going on. There’s a crunchy, nutty coating on the tomato, which stands out against the cool, crisp lettuce and the creamy mozzarella and avocado. And then there’s the homemade pesto!
Pesto is traditionally made with pine nuts but walnuts work just as well and provide more of a nutritional punch than pine nuts. It never occurred to me to add avocado when making pesto but I really loved the thicker, creamier texture compared to pesto made with olive oil. While pesto can be thin, the thicker texture was preferred in this recipe to add a little extra crunch to the salad. I’m excited to try this walnut-avocado pesto in other dishes, like pasta and on sandwiches!
[bctt tweet=”Boost the nutrition power of your salad by adding walnuts in a new, delicious way! @CaWalnuts #ad” username=”KarmanRD”]
A touch of balsamic vinegar on top of this salad and you’re all set. No need for salad dressing here. Just let all of the amazing flavors of each ingredient shine through!
Ingredients
For Crusted Tomato Salad:
- 1 large tomato beefsteak tomato or similar variety
- 1 cup walnuts
- 1 egg
- 1 tablespoon water
- Olive oil
- Bibb lettuce
- Fresh mozzarella
- Avocado slices
- Balsamic vinegar
For Walnut-Avocado Pesto:
- 1/2 cup packed basil leaves
- 1/2 cup walnuts
- 1/4 cup olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 small avocado
Instructions
- 1. Cut the tomato into four 1-inch thick slices. Lay tomato slices on a paper towel lined cooling rack, cover them with another paper towel and allow to sit for 30 minutes, absorbing the moisture. Replace the paper towels halfway through draining.
- 2. Meanwhile, in a food processor, chop 1 cup walnuts with a pinch of salt until they are the consistency of bread crumbs. Remove from processor and place in a large pie dish or on a large plate. Wipe out food processor bowl with a paper towel. In a pie plate or wide bowl, whisk the egg and 1 tablespoon of water together. Set aside.
- 3. Make the Walnut-Avocado Pesto by combining all of the ingredients in the food processor bowl and combine until smooth. Set aside.
- 4. Heat a large skillet with 1 tablespoon olive oil over medium heat. Once the oil is hot, dip the tomato slices, one at a time, into the egg mixture to coat both sides. Remove from egg, allowing excess to drip off, then coat with chopped walnuts. Gently place tomato slices in heated skillet and cook 2-3 minutes on each side or until each side is browned slightly. Carefully remove the tomato slices from the skillet with a fork or spatula and place on a plate to cool slightly.
- 5. To assemble salad, place 3-4 Bibb lettuce leaves on a plate and top with the crusted tomato, a slice of fresh mozzarella, 1 tablespoon of Walnut-Avocado Pesto, and avocado slices. Drizzle with balsamic vinegar and serve.
Nutrition
What’s your favorite way to enjoy walnuts? As a snack, on salads, in baked goods? The possibilities are endless when it comes to incorporating walnuts into cooking but no matter how you enjoy them, you’ll benefit from their important nutrients! Be sure to check out all of the other recipes in the California Walnut “We Heart Walnuts” recipe gallery.
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This is like a restaurant menu worthy salad, Karman – so unique!
Wow–thanks for that comment Deanna!
This looks amazing Karman! I made walnut pesto when I went on the California Walnuts harvest tour a bunch of years ago. So delicious!