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Heirloom Tomato, Kale and Basil Pumpkin Seed Napoleons

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Thursday, 12 June 2014


A truly elegant entree by Gena Hemshaw of Choosing Raw!

Heirloom tomato slices layered to perfection with a tasty pumpkin seed and basil pate and massaged kale salad. Delicious, healthy, and timed just right for the onslot of fresh heirloom tomatoes coming into their seasonal, local and sun-ripened glory very soon!


At a glance
2 large heirloom tomatoes
1 bunch of curly kale
1 1/2 tbsp avocado, olive, flax, hemp, or sacha inchi oil
2 tbsp + 2 tbsp lemon juice, divided
1 tsp agave nectar
1/2 + 1/4 tsp sea salt, divided
1 tbsp + 1 tsp dijon mustard, divided
1 1/2 cups pumpkin seeds, soaked four hours or more, rinsed, and drained
1 tsp apple cider vinegar
Black pepper to taste
1 clove garlic, minced
1/3 cup fresh basil, tightly packed


1. Place seeds, 2 tbsp lemon, ACV, 1/2 tsp salt, pepper garlic, and 1 tbsp mustard in a food processor. Process on high, scraping down the sides of the bowl when necessary. When the texture is getting more even, add a thin stream of water (3-4 tbsp) until the mixture is taking on a totally smooth, spreadable texture.

2. When the texture is right, pulse in the basil till itís well combined. Set pumpkinseed spread aside.

3. Wash, de-stem, and chop the kale into small pieces. Whisk together the oil, 2 tbsp lemon juice, 1 tsp mustard, agave, and 1/4 tsp salt together. Pour over the kale, and massage well, until the kale is wilted and well dressed.

4. To assemble napoleons, slice the tomato into 1/2 inch slices. Layer one slice on a plate, top with a tablespoon or so of the pumpkinseed spread, cover with a layer of kale, and repeat. End with a single layer of tomato on top, and stack until itís too high to stay upright if you stack any more!

Additional Tips

Recipe by Gena Hemshaw: