Ingredients:

• 3 beefsteak tomatoes, large, chopped
• ½ red pepper, small, chopped
• 1 cup flat leaf parsley, chopped
• ½ yellow pepper, small, chopped
• 1 head butter lettuce, small
• ¼ cup diced red onion

• 1 tbsp. agave
• ¼ tsp. Hawaiian red salt
• 2 avocados, diced
• 1 tsp. hot red chili, small, diced
• Handful of goldenberries, chopped
• 2 tbsp. flaxseed oil

Directions:

1. Mix tomatoes together with the red onion, peppers, goldenberries and parsley in a salad bowl, preferably large size.
2. Whisk flaxseed oil together with the agave, salt and hot chili in a small size bowl.
3. Pour the mixture over the tomato mixture; stir gently to combine.
4. To develop the flavors, let the salad to rest for a minimum period of ten minutes to an hour, preferably at room temperature.
5. Arrange the lettuce leaves on individual serving plates & spoon the tomato mixture over the top.
6. If desired, top the salad with avocado.