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very easy
Prep Time
20 mins
Total Time
50 mins
Serves 4


3 large
heirloom tomatoes (red, purple and yellow)
2 large
navel oranges, divided
shallot, thinly sliced
fresh hot red chili pepper, deseeded and thinly sliced
2 tbsp
store-bought seaweed salad, chopped
30 mL
2 tbsp
Panache Extra Virgin Olive Oil
30 mL
¼ tsp
each kosher salt and pepper
1 mL


Step 1

Core and very thinly slice tomatoes into rounds. Transfer to a large shallow dish.

Step 2

Peel 1 orange, then thinly slice into rounds. Add to tomatoes.

Step 3

Zest and juice remaining orange into a large bowl. Add shallot, chili, seaweed salad, oil, salt and pepper. Whisk gently, then pour over tomatoes and orange rounds. Cover and set aside for 30 min.

Step 4

To serve, artfully arrange slices of tomatoes and oranges on a large platter or individual salad plates. Spoon remaining mixture evenly overtop. Season with more salt and pepper, if desired.


You can find seaweed salad at your Sobey’s sushi counter.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
8 g
Saturated Fat:
1 g
17 g
4 g
11 g
2 g
180 mg
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