Side Pannel
Diced Gazpacho Salad
Ingredients List
- 7 md Tomatillos
- 1/4 ts Salt
- 1/2 ts Oregano
- 1/4 c Whole parsley sprigs
- Black pepper
- 1/3 c Olive oil
- 1 sm Red onion
- 1 md Cucumber
- 1 lg Red bell pepper
- 1 sm 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
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
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