Light, fresh, seasonal and tasty- try Olivia Scott's new recipe to add colour and texture to your next tablespread.


4 Large Heirloom Tomatoes
10 Cherry Tomatoes

4 Tbsp Extra Virgin Olive Oil
2 tsp Himalayan sea salt
2 tsp freshly ground black pepper

2 Avocados

Juice of 2 lemons



Using a serrated knife or mandolin, cut heirloom tomatoes into thin slices. Arrange in bowls, layering colours. Slice cherry tomatoes and arrange on top. Drizzle olive oil and 1 teaspoon each of salt and pepper over the tomatoes.


In a separate bowl, mash the avocado with lemon juice and 1 teaspoon each of salt and pepper. When avocado is thoroughly mixed, dollop 2-3 tablespoons into the centre of each dish. Serve with basil leaves and extra pepper, to taste.


Serves 2 as a main, or 4 as a side
10 basil leaves, to serve


Recipe by Olivia Scott


Olivia Scott - The Raw Kitchen


In 2013 Olivia founded The Raw Kitchen, a raw food company based in Auckland, New Zealand. She co-founded Well+Good Juice with her partner in 2015, and released her cookbook, The Raw Kitchen, in early 2016. She is currently completing her Diploma in Nutrition in anticipation of opening her clinic early 2017. Olivia is a keen yogi, and passionate about balance, holistic healing and self love.