Sunday, July 13, 2008

Raw, Fresh and Fabulous

Requiring only a few minutes for washing and dicing, ripe, juicy summer veggies turn into a dish bursting with flavor, ready to be an appetizer or fill in as a main meal. You could call it Gazpacho without the liquid, guacamole/salsa, Pico de Gallo with a twist, call it any of these, but make it and enjoy this fine, fresh, palate pleaser.

After dicing tomatoes, sweet onion, jalepeƱo, mince some fresh cilantro, then add a diced avocado.

Gently fold all together with the juice of a fragrant, ripe lime. Add salt and pepper to taste.

Enjoy this as a luncheon salad mixed with fresh Romaine, scoop it up with torn pieces of fresh whole wheat tortillas or corn chips. Enjoy as a side or topping for refried beans or a burrito. I've oven toasted triangles of corn tortillas, brushed with olive oil and dusted with kosher salt, then used them to scoop up this wonderful, fresh salad with a Mexican twist. Homemade corn chips are quick, easy and impressive!

Raw foodies will enjoy this salad as is. Vegetarians might like to include the grain products. Everyone will enjoy the fresh from the garden flavors. This simple mix is a constant in my kitchen, providing a quick lunch or a great accompaniment to dinner. Juicy, sun-ripened tomatoes are probably my favorite vegetable. I can't imagine a day without one.

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