Post by Chris in NM on Apr 29, 2003 7:13:32 GMT -6
Avocado Salad (Chile)
4-6 ripe plum tomatoes, sliced
4-6 ripe avocados, halved, pitted, sliced, and peeled*
2-3 cups (500-750 ml) diced cantaloupe
1/2 cup (125 ml) diced canned pimiento, drained
1 cups (250 ml) plain yogurt
1 Tbs (15 ml) lime or lemon juice
1 tsp (5 ml) finely grated lime or lemon zest
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) finely chopped fresh mint or basil
Salt and freshly ground pepper to taste
Chopped fresh mint, basil, chives, or cilantro for garnish (optional)
* Tip: For best results, slice the avocados before removing the peel.
Arrange the sliced tomatoes on 4 to 6 salad plates. Arrange the avocado slices attractively on top of the tomatoes. Sprinkle with the diced cantaloups and pimiento. Whisk together the yogurt, lime juice, and zest. Add the olive oil in a thin stream, whisking constantly, until smooth and slightly thickened. Fold in the chopped mint, salt, and pepper. Drizzle over the salad and garnish with additional chopped herbs if desired. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
4-6 ripe plum tomatoes, sliced
4-6 ripe avocados, halved, pitted, sliced, and peeled*
2-3 cups (500-750 ml) diced cantaloupe
1/2 cup (125 ml) diced canned pimiento, drained
1 cups (250 ml) plain yogurt
1 Tbs (15 ml) lime or lemon juice
1 tsp (5 ml) finely grated lime or lemon zest
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) finely chopped fresh mint or basil
Salt and freshly ground pepper to taste
Chopped fresh mint, basil, chives, or cilantro for garnish (optional)
* Tip: For best results, slice the avocados before removing the peel.
Arrange the sliced tomatoes on 4 to 6 salad plates. Arrange the avocado slices attractively on top of the tomatoes. Sprinkle with the diced cantaloups and pimiento. Whisk together the yogurt, lime juice, and zest. Add the olive oil in a thin stream, whisking constantly, until smooth and slightly thickened. Fold in the chopped mint, salt, and pepper. Drizzle over the salad and garnish with additional chopped herbs if desired. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes