This harvest salad is a rich source of vitamin C, which helps nourish the adrenal glands and reduces stress. Also, great to fight wrinkles and help fight aging.
This harvest salad is a very basic salad that’s not only easy to put together but also has the right amount of macro nutrients like proteins, carbs, fats with a good balance of fiber. Did I say that it can be easily customized and you can add any left over fruits or veggies like apples, plums, cucumbers, beets, radishes or even roasted pumpkin slices. I even used some grilled romaine lettuce generously topped with the spicy chutney, pomegranates, basil & avocado.
An instant avocado chutney recipe you must try today. It’s spicy, sweet, sour and has all the perfect balance of flavors which makes it a big hit. Consequently, making it work beautifully with anything and everything. Literally, you can add it on toasted bread, as a sandwich spread, or as a dressing in salads.
Note: Make sure to use the chutney the same day as this does not store well in the fridge.
Tips for Harvest Avocado Chutney:
- Make the chutney last as the avocados will make the chutney turn brown.
- Fire roast the ghost pepper on fire for 2-3 mins or until the ghost pepper is fully charred.
- Once charred, let it cool and remove the seeds. If you like it extra spicy, keep the seeds as is.
- If you are scarred of ghost peppers or they are not available to you, you can also use Thai Red Chili Peppers or one Jalapeno pepper. Make sure to roast the Jalapeno and remove the seeds.
- You can also switch the basil to mint or cilantro if you don’t have basil readily available.
Raw Heirloom Tomato Salad with Pan Seared Halloumi and Ghost Pepper Avocado Chutney
Ingredients
Salad Ingredients
- 2 large Heirloom Tomatoes sliced into circles
- 2 Peaches pitted and sliced
- 1/2 small Red onion thinly sliced into circles if possible
- 6 oz Halloumi Cheese sliced into 1 inch slabs
- 1/2 Avocado sliced
- 1 Cup Pomegranates
- 1 Cup Microgreens
- Handfull Fresh Basil chopped
Chutney Ingredients
- 1/2 Avocado
- 1 small Ghost Pepper
- 1/4 Cup Red onions or 1/2 small red onion
- 2 Tbsp. Rice wine vinegar
- 1 large Garlic pod
- 1/2 Cup Fresh basil
- 1/4 Cup Peaches If not available, use 1 Tbsp. Maple syrup
- 2 Tbsp. EVOO
- Salt to taste
- 1/4 Cup Water as needed for thickness
Dressing for the Tomatoes and Onions
- 4 Tbsp. EVOO
- 2 Tbsp. Rice wine vinegar Or Use lemon juice
- 1/2 tsp. Dry herbs like basil, thyme or dill Or a combination of all
- Salt to taste
Mix all of the above and keep aside.
Instructions
- Rub the EVOO dressing on top of sliced tomatoes & onions. Salt them well &let them rest.
- Heat a pan and grill the halloumi for 1 min on each side on medium flame.
- Fire roast the ghost pepper directly on the flame until all sides are charred or grill them for a min on both sides. Remove the stem.
- Make a chutney using all the chutney ingredients along with the ghost pepper. Add salt as needed. Add little bit of water or lemon juice to adjust the thickness & Consistency.
- Take a serving plate, add tomatoes, peaches, halloumi, avocado slices and onions. Generously top with the Avocado chutney (spread it generously), pomegranate, basil and micro greens.
- Enjoy!
