Tomato Avocado Salad:
1 pint cherry tomatoes, halved
1 to 2 avocados, diced
2 green onions, finely diced
1 garlic clove, minced
Juice of lemon
2 tablespoons olive oil¼ cup fresh basil, chopped
2 tablespoons fresh oregano, diced
Sea salt and fresh ground pepper to taste Instructions:In a large bowl, combine tomatoes, green onion, garlic, lemon juice, olive oil, salt and pepper. Toss to combine. Gently stir in avocado, basil, and oregano. Serve immediately or store in air-tight container in refrigerator until ready to serve.
Herb Tart Crust
1/3 cup Grass-Fed Kerry Gold Herb Garlic Butter, melted
2 pastured eggs
1/4 teaspoon sea salt
1/2 cup coconut flour
*You can substitute the grass-fed butter for coconut oil, but add 1/2 teaspoon minced garlic and minced herbs of choice to batter*
Preheat oven to 350 degrees. Grease individual tart pans with grass-fed butter or coconut oil. You can also use a large tart pan if desired. If using small tart pans place them on a baking sheet.
Combine all ingredients in a bowl and mix with fork to incorporate. Mixture should form into a dough like texture.
In greased tart pans press mixture into tarts covering the bottom and up the sides. Bake tarts for 10 to 12 minutes or until slightly golden. Allow tarts to cool in tins. Remove carefully and let them come to room temperature.
Fill tarts with tomato avocado salad and sprinkle with additional herbs. Another delicious topper is cooked and diced bacon. I had this after I had already photographed the above. Everything tastes better with bacon….