This is one of my favorite light and keto-friendly salad recipes drawing inspiration from Ottolenghi’s tomato and plum salad with sesame and nori dressing.

Ingredients:

1 and 1/2 cup of tomatoes ( I use a mixture of plum, cherry, green and yellow, and kumato tomatoes)
4 spring onions, finely sliced on an angle
1 tbsp coriander
1 tbsp rice vinegar
1 tbsp sherry vinegar
2 tsp soy sauce
2 tbsp avocado oil
1 garlic clove very finely minced
¼ tsp finely grated orange zest
¼ tsp garlic powder
Flaky sea salt
2 tbsp black sesame seeds, toasted
1 tbsp white sesame seeds, toasted
½ tsp chilli flakes
10 grams chopped cilantro

Heat a skillet at medium-low heat with a small amount of avocado oil and add in sesame seeds. Stir occasionally for about 3-4 minutes until the sesame seeds are lightly toasted.

Mince garlic and cut green onions finely at an angle and set aside.

Finely chop fresh cilantro. Then half tomatoes.

Now it’s time to make your homemade dressing. In a small bowl combine the avocado oil, rice vinegar, sherry vinegar, and soy sauce, and mix together. Then add your spices to the liquid/oil base – minced garlic, coriander, garlic powder, chili flakes, and sea salt. Then add orange zest into the dressing mixture.

Finally, mix the toasted sesame seeds into your dressing.

Pour dressing in a bowl over your sliced tomatoes. Then top off tomato salad with sliced green onion and chopped cilantro.