C3 Vanilla Build

at the farm
23 - 25 August 2024

Ching-He Huang's California East Salad

Ching-He Huang's California East Salad

Serves 2, or 4 as a side


  • 100g (3½oz) assorted heirloom tomatoes, sliced into
  • rounds
  • 2 soft white-fleshed peaches, stoned and sliced
  • into segments
  • 2 soft yellow-fleshed nectarines or peaches,
  • stoned and sliced into segments
  • 2 ripe avocadoes, peeled, stoned and sliced
  • large handful basil leaves
  • pinch of sea salt
  • pinch of freshly ground black pepper

For the dressing:

  • 1 tbsp tamari or low-sodium light soy sauce
  • 2 tbsp extra virgin olive oil
  • juice of ½ lemon
  • ½ tsp golden caster sugar
  • 1 tsp freshly grated root ginger


Arrange the heirloom tomatoes, peach and nectarine segments and avocado slices on a large serving plate as follows: one slice of tomato, followed by a slice of white-fleshed peach, then a slice of nectarine/yellow fleshed peach, then a slice of avocado.

Separate it from the next set of slices with basil leaves, then repeat until the platter is full and all the slices are used up.

Sprinkle over the salt and pepper.

Combine the ingredients for the dressing in a large jar and shake well. To serve, drizzle the dressing over the salad and serve immediately.

Don't forget to take snaps of your California East Salad, tagging both @thebigfeastival and @chinghehuang

Sign up for the Big Feastival newsletter

Sign up to Big Feastival's newsletter to be the first to know all line-up announcements, ticket releases, competitions, fun & more...

By signing up to our newsletter you consent to International Management Group (UK) Limited using your contact details to keep you informed by email about its or other similar events, products, services and content. Please see our Privacy Policy and Cookie Policy for further information. You may withdraw your consent at any time.

Photo credits: Fanatic Creative, David Loftus, George Powell

© 2024 IMG (UK) Ltd | Design by VCA