Absolute FAVORITE Tomato Salad!

This one is super easy and super yummy!  For this I use campari tomatoes.  They are nice and juicy but sweet at the same time.  I also make my own pesto since store bought has cheese in it. *Boo dairy!*

My pesto:

Fresh herbs (Sometimes just basil but sometimes a combo - some basil, marjoram, tarragon. . . whatever's clever!)
Olive Oil
Walnuts*

I use my magic bullet but whatever your food processor is or blender is...just blend it all up until you get a nice consistency.  I keep this a staple in my fridge.  A spoonful here or a spoonful there adds a lot to many recipes.

For the salad:

3-5 Campari Tomato's
Pecans*
1/2 Avacado
One twist of sea salt grinder
Pesto
Olive Oil


My basic recipe.  I use approx 3-5 campari's.  Dice them and add them to a bowl.  Next, take a heaping spoonful of your pesto plus generous amount of olive oil and your twist of sea salt.  Mix that all together until it has a nice coating to it.  The amount is preference but I really *REALLY* like the olive oil, tomato, pesto "soup" left over at the bottom.  It's so yummy! I might not be able to stomach shots of olive oil straight like Big D, but I could drink this concoction all day long!  After you mix it all together - then add the avacado and pecans.  That keeps them from getting too beat up during the mixing process.

ENJOY!  I hope you like it as much as I do.

*I treat my nuts ahead of time to remove as much of the Phytic Acid as possible.  There are many schools of thought on this one but from what I have read, the phytic acid has a leaching "chelating" property which removes essential minerals from our body.  I tend to err on the side of caution when it comes to health.  If you treat your nuts ahead of time - although time consuming and a pain in the *** it is supposed to remove a significant amount of the phytic acid. Do your own research and make your own choices.

Here's how I do mine:  I soak my nuts for about 24 hours, then drain them and put them in my dehydrator until they are all dry again.  I then store them in airtight containers in the freezer.  You can do your own research and decide.  Just wanted to throw that one out there.