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We LOVE this recipe from
the May 2003 issue of Vegetarian Times magazine!
Meat and veggie lovers
alike will rave once they’ve tried it!
It serves 8 and is ready in 30 minutes or less.
3 large, red-ripe tomatoes or 8 plum tomatoes
1 lb. Queso Fresco (of course, we’re recommending “La
Vaquita”!!)
3 ripe, slightly firm avocados, peeled and pitted
Juice of 1 lime (about 2 Tbs.) plus 1 lime, cut
in half
2 slices mild red onion, separated into rings
1 bunch red radishes, thinly sliced
5 Tbs. extra virgin olive oil
1 tsp. sugar
1/2 tsp. Kosher salt
8 grinds fresh black pepper
3 Tbs. coarsely chopped flat leaf parsley
3 Tbs. coarsely chopped fresh coriander leaves
(cilantro)
(1) Cut tomatoes, cheese, and avocados into 1/4
inch thick slices. Using lime halves, squirt juice
on
avocados to prevent darkening.
(2) To serve, alternate slices of tomato, cheese,
and avocado in rows or circles on serving plater.
(3) Place onion rings on tomatoes, cheese, and
avocado, and arrange with radish slices on top.
(4) Combine oil, 2 tablespoons lime juice, sugar,
salt, and pepper. Drizzle over salad, and sprinkle
with herbs.
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