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Most of this savory fruit-and-tomato salad recipe can be prepared in advance-just mix the tomatoes with the dressing right before serving. For the most stunning presentation, use a mix of colorful heirloom tomatoes.

Source: EatingWell Magazine, July/August 2017




Nori Salt


Instructions Checklist
  • To prepare dressing: Whisk oil, vinegar, sugar and tamari in a medium bowl. Stir in ginger, garlic, fish sauce and orange zest. Set aside for 10 minutes for the flavors to infuse.

  • To prepare nori salt: Heat a medium skillet over high heat. Toast nori, turning once halfway, until dry and crisp, 1 to 2 minutes. Coarsely tear into pieces and place in a spice grinder. Pulse in short bursts into a coarse powder. Transfer to a bowl. Toast white and black sesame seeds in the pan over medium heat until fragrant, about 1 minute. Add the sesame seeds, crushed red pepper and 1/4 teaspoon salt to the nori; stir to combine.

  • To prepare salad: Combine tomatoes, plums, scallions (or spring onions) and cilantro in a large bowl. Pour the reserved dressing over the mixture and gently stir to combine.

  • Transfer the salad to a platter. Sprinkle with half the nori salt. Garnish with flaky sea salt and/or serve with the remaining nori salt, if desired.


To make ahead: Store nori salt (Step 2) airtight for up to 1 week.

Tips: Look for pungent fish sauce, made from salted fermented fish, with other Asian ingredients. We use Thai Kitchen fish sauce in our nutritional analyses--it's widely available and lower in sodium than other brands.

Unhulled black sesame seeds are nuttier and more aromatic than their hulled white counterparts. Use them as a garnish, in granola or to crust meat or fish. Find them in Asian markets and specialty grocers.

Nutrition Facts

1 cup
104 calories; protein 2.5g; carbohydrates 11.6g; dietary fiber 2.7g; sugars 7.4g; fat 6.2g; saturated fat 1g; vitamin a iu 1531.9IU; vitamin c 23.4mg; folate 32.3mcg; calcium 49.9mg; iron 1.1mg; magnesium 29.2mg; potassium 419.8mg; sodium 267.7mg; added sugar 1g.

1 fat, 1 vegetable