Tomato and Basil Salad

Ingredients:

1 pint grape tomatoes halved


3 tablespoons avocado oil 


1 ½ tablespoons grain mustard


1 ½ tablespoon fresh lemon juice


1 large avocado cubed


½ cup marinated artichoke hearts jarred or canned, quartered


1 cup chickpeas


6 mint leaves 


7 basil leaves


⅓ cup pistachios chopped


Salt & pepper to taste 

Instructions:

 * Salt the tomatoes: Transfer the tomatoes to a large sieve. Add a generous dash of salt. Rub the tomatoes to evenly coat with the salt. Set aside to drain for at least 15 minutes. Rub them again while lightly squeezing to remove more of their juices. Reserve the juice.


* Make the dressing: Add the juice from the tomatoes, avocado oil, grain mustard, and lemon juice to a medium bowl and mix well to combine.


* Combine the ingredients: Stir in the tomatoes, avocado, artichoke hearts, chickpeas, mint, basil, and pistachios. Season with salt and pepper.

Recipe by: mrs_m_r_e