Subject: Avocado Salad (Chile)
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 29 2003 - 11:52:44 EDT
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FOOD FUNNY
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Thanks to "Shelly & Heath" for this sophisticated bit of food humor:
Q: What do you call a fish with no eye?
A: A fsh.
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TODAY'S RECIPE
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In South America the avocado is often treated like the fruit that it
is and paired with other fruits - in this case, cantaloupe and
tomatoes.
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.
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