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Spirulina Basil Heirloom Tomato Salad

Chef Chris Shertzer got very creative using a wide variety of our most beloved Purium products. He made a delicious and beautiful dressing for the salads served at Summit 2019.
Course Salad, Side Dish
Cuisine American
Keyword Purium Tropic Oil, Rice Bran Solubles, spirulina
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Author Chef Chris Shertzer


  • 1 tbsp Rice Bran Solubles
  • ¼ cup of organic tofu
  • 1 tbsp lemon juice
  • 1 tbsp fresh basil
  • 1 tsp Spirulina
  • 1 tbsp extra virgin olive
  • 1 tbsp Tropic Oil pesto
  • 1/4 cup Fresh tofu
  • 1/4 tsp Tapioca Dextrose


  • 1 tbsp of Rice Bran Solubles, and squeezed lime juice in a food processor until creamed. Season with salt, pepper and cumin.
  • Pesto instructions: Mix 1 tbsp of fresh basil, 1tsp of Spirulina, 1 garlic clove, 1 tbsp of Tropic Oil, 1 tbsp of extra virgin olive oil, and squeezed lemon juice in food processor until smooth. Season with salt and pepper. Basil powder instructions: Mix 1 ½ tbsp of de-stemmed fresh basil and 1 tbsp of Green Spectrum in a blender. Add extra virgin olive oil until all ingredients in blender are “moving.” Let it run for 6 minutes on high (as it is cooking the basil). Pass result through a cheese cloth and refrigerate. Then, place oil in a food processor and start. Add a little Tapioca Dextrose to oil until desired texture is achieved.