These tomato stacks are gorgeous and super healthy. The pine nuts give this dish a nice buttery taste and are high in protein and minerals.
It’s incredibly easy to make as a snack or meal. They get rave reviews when I serve them as passed hors d’oeuvres at parties. If you can’t find jicama, substitute thin slices of peeled cucumber, cut on a diagonal.
- 1 cup pine nuts, macadamia nuts, or cashews
- 2 tablespoons nutritional yeast
- ½ teaspoon of flaky Maldon salt or really good sea salt
- 4 large, heirloom or ripe tomatoes of your choice, cut crosswise into ¼-inch-thick slices
- ½ a jicama or cucumber, peeled and sliced thinly on a mandoline
- 1 avocado, pitted, peeled, and chopped into small dice
- ⅓ cup sprouts or sunflower sprouts
- ¼ cup fresh lemon juice
- 2 tablespoons olives of your choice, pitted and chopped
- ⅓ cup basil, cilantro, or marjoram, roughly chopped
- Garnish: lemon wedges
This salad is an excellent source of vitamins C and A and beta-carotene. Watermelon is refreshing and hydrating, and the pink fruit is also packed with the potent carotenoid antioxidant lycopene.
This powerful antioxidant travels through the body neutralizing free radicals. You could choose to eat the watermelon alone, but the additional ingredients add more nutrients, bulk, and contrasting flavors.
- 4 cups watermelon, rind removed and cut into bite-size cubes
- A few dates or figs, roughly chopped
- A handful of fresh mint leaves