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Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette

Prep Time 20 mins
Cook Time 5 mins
Servings 4


For the wontons:

  • 2 tablespoons olive oil
  • 12 square wonton noodles
  • sea salt to taste

For the vinaigrette:

  • 1 ounce cilantro leaves (1 cup, tightly packed)
  • 1 tablespoon pine nuts
  • 1 clove garlic – skinned
  • 2 tablespoons brown rice vinegar
  • 1/2 teaspoon maple syrup or organic sugar
  • 5 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground cayenne

For the salad:

  • 2 ripe avocados – cut in 1” pieces
  • 1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
  • 5 ounces baby arugula – rinsed and spun dry
  • freshly ground white pepper


  • Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.
  • To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.
  • Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.
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