Salade de tomates Roma

This week, I'm sharing her latest discovery: the elongated tomato known as the Roma tomato, or pendelotte in Provence. "This sweet-fleshed, virtually seedless tomato has the advantage of releasing very little water; it's therefore perfect cooked for sauces and coulis, but also delicious raw in salads. It's also very affordable, as it's always plentiful in our markets at the end of summer, so let's take advantage of it!" Ingredients for 4 people 6 Roma tomatoes 200g cooked, peeled shrimp 1 long cucumber 1 shallot 1 avocado 1 bunch of cilantro 1 tbsp gomashio* For the sauce: 1 tsp mustard 1 tbsp soy sauce 4 tbsp hazelnut oil chili pepper *Gomashio is a Japanese condiment made from sesame seeds and sea salt. Preparation: 1/ In a salad bowl, combine the tomatoes, cucumbers, and avocado, cut into large cubes, the shrimp, halved, and the finely chopped cilantro and shallot. 2/ Pour the dressing you prepared by mixing all the ingredients in a bowl over the salad. 3/ Sprinkle with gomashio and serve chilled.