Latest news, food, business, travel, sport, Tips and Tricks...

Sumac Citrus Avo Tomato Salad Recipe

Sumac Citrus Avo Tomato Salad Recipe

By Kathypatalsky

I’ve recently discovered the ingredient sumac and can’t get enough of the stuff! If you love to experiment with new spices and seasonings, sumac is a lovely one to try. Sumac can be used in cooked and raw dishes. It has a zesty, warm flavor and can be used to liven up almost any recipe – just as you would use lemon juice! my favorite way for people to taste sumac is sprinkled raw over top tomatoes and avocados. So if you are curious to give sumac a taste – try my Sumac Citrus Avo Tomato Salad. Delicious to eat, and beautiful to plate..

Sumac is an ingredient that I heard about from reading “foodie” blogs. Chef trends and such. I finally found some in Williams and Sonoma so I jumped at the chance to try it. Sumac is a dark, dusty, red color and has a slightly abrasive texture – almost like crushed nutmeg. Silky like cinnamon, yet fluffy like coconut. It looks like it will taste spicy or warm like paprika or cayenne or chili powder. But one taste and you will be amazed at the lightness and brightness! Dust sumac over top raw salads for an instant salad pick-me-up! Or try sumac in cooked dishes – like my sumac tofu shown below.

So if you are lucky enough to spot some sumac – or order it online – give this fresh raw salad a try..

Sumac Citrus Avo Tomato Salad

vegan, makes one platter salad – serves 2


  • 1/2 cup cooked and chilled edamame (tossed in 1 tsp tamari)
  • 1/4 cup sliced black olives
  • 1 extra large heirloom tomato – or 2 smaller tomatoes
  • 1/2 avocado, sliced
  • 4-5 thin round orange slices
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp orange juice
  • 1 tsp sumac
  • pepper/salt to taste

To Make:

1. Prep all your ingredients by slicing . Toss gently in the orange juice and a splash of extra virgin olive oil.

2. Arrange on platter any way you’d like. Add the edamame and olives in tiny clusters or scattered about.

3. Drizzle more EVOO over top and pinch the sumac all over the platter so that the tiny bits bleed onto the slices. Salt/Pepper to taste.

Serve or chill