Diced Gazpacho Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
7 medium: Tomatillos,
1/4 tsp: Salt,
1/2 tsp: Oregano,
1/4 cup: Whole parsley sprigs,
Black pepper,
1/3 cup: Olive oil,
1 small: Red onion,
1 medium: Cucumber,
1 large: Red bell pepper,
1 small: Avocado,
Directions:
Remove husks from tomatillos and rinse. Dice red onion to yield 1/2
cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed
red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups.
Peel avocado and cut into 1/2-inch dice. Coarsely slice 2 tomatillos
and combine in food processor with salt, oregano, parsley, and
pepper to taste; chop fine. Add oil and blend. Cut remaining
tomatillos into 1/4-inch dice.
Combine diced tomatillos, onion, cucumber, and red pepper in a serving
dish; toss with dressing. Add avocado and toss gently. Cover and
chill for about an hour before serving to 4.
from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth
Schneider
Source: Chicago Sun Times, March 20, 1986
Source from luhu.jp
cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed
red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups.
Peel avocado and cut into 1/2-inch dice. Coarsely slice 2 tomatillos
and combine in food processor with salt, oregano, parsley, and
pepper to taste; chop fine. Add oil and blend. Cut remaining
tomatillos into 1/4-inch dice.
Combine diced tomatillos, onion, cucumber, and red pepper in a serving
dish; toss with dressing. Add avocado and toss gently. Cover and
chill for about an hour before serving to 4.
from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth
Schneider
Source: Chicago Sun Times, March 20, 1986
Source from luhu.jp
Tags
Salads