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THE VEGETARIAN RESOURCE GROUP’S 2019 VIDEO CONTEST WINNER: LIVING THE VEGETARIAN LIFESTYLE

https://www.vrg.org/blog/2019/10/23/the-vegetarian-resource-groups-2019-video-contest-winner-living-the-vegetarian-lifestyle/

 

Dharshan Varia stated: I am interested in vegetarianism because of the overwhelming health benefits I have seen associated with this diet. Additionally, morally, it does not sit well with me that we must kill animals and let them suffer from personal satisfaction when there are other plant-based options available. In the past few years, I have been really interested in vegetarian restaurants and cooking. I have learned how to effectively substitute plant-based proteins for meats while still maintaining the overall flavor of a meal. I believe that vegetarianism is a growing trend and I hope that my interest in vegetarianism will allow people to learn about environmental, health, and moral benefits associated with vegetarianism.

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Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

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Marinated Tomato and Avocado Salad


  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:
    Salad

  • Cuisine:
    Vegan

  • Diet:
    Vegan


Ingredients

  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


Instructions


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The post Marinated Tomato and Avocado Salad appeared first on Well Vegan.

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