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Salade de Tomates {vegan, gluten-free, raw}

June 21, 2017

Clearly I'm on a tomato kick... To me summer = tomatoes.  So good!  I used my spirulina bleu cheese in this recipe but you could use a prepared product if you are pressed for time.  This dish reminds me of summers with my grandparents.  My grandfather grew tomatoes in the back yard and I would pull them off the vine still warm from the sun and eat them like candy, the juice coating my fingers and running down my chin.  I remember the musty, green smell of the leaves and the warm fuzz on the skin of the ripe fruit.  My grandfather always wore an old yellowing pair of overalls to work in the yard and I would chase after him adding cherry tomatoes to his pockets.  Some of them even made it into the kitchen :-)  Let me know if you make this and how it turns out. Tag a photo at #theverdantplate on Instagram. Enjoy!


Salade de Tomates




1 cup mixed baby heirloom tomatoes, sliced in half

¼ cup goji berries, soaked 10 min

Spirulina bleu cheese

Avocado mousse

1 tablespoon hemp seeds

1 tablespoon avocado oil

1 tablespoon fresh dill

Sea salt and pepper




- Make the spirulina bleu cheese

- Blend the avocado mousse

- Plate the tomatoes in a circle, add cheese and mousse  

- Garnish with goji, hemp seeds, avocado oil, dill, sea salt and pepper

- If you happen to be a crazy foodie like me and have nasturtium leaves and edible flowers laying around the kitchen, this is the place to use them.  Over. the. top.


Avocado mousse


1 large avocado

1 teaspoon lime juice

½ teaspoon wheat grass

½ teaspoon salt

¼ teaspoon pepper


- Blend until smooth.


Note:  I recommend a good herbed plant-based cheese like one from Kite Hill or Miyoko Skinner.   My recommendation is unsolicited.  I just really like their products.



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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!