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    TOMATO, AVOCADO AND RED ONION SALAD
    from "Rosa's New Mexican Table" by Roberto Santibanez

    Known simply as ensalada throughout Mexico, this simple, pretty, and fresh-tasting dish is found everywhere. It is best if made a little bit (up to 30 minutes) ahead, but any longer and the avocadoes will darken. If blanching and peeling the tomatoes seems like too much work, leave the skins on.

    Makes 6 servings
    INGREDIENTS (CLICK TO BUY)

    1/2 medium red onion (halved along the equator), cut into 1/4-inch rings
    3 large ripe tomatoes
    2 medium Hass avocadoes
    Salt and freshly ground black pepper
    3 key limes or 1 regular lime, cut in half

    Print recipe
    PREPARATION

    Fill a large bowl halfway with ice and pour in enough cold water to cover the ice. Soak the onion rings in the ice water for 4 to 5 minutes. (This will take the bite out of the onion.) Lift them out, shake off excess water, and lay them on peper towels to drain. Do not drain the bowl of ice water.
    While the onion is soaking, bring a large saucepan of water to boil. Core the tomatoes and cut an X in the bottom of each. Slip the tomatoes into the boiling water and leave them just until the skin starts to peel away from the X. The time depends on the tomatoes: very ripe tomatoes will need 10 seconds or so, less-ripe tomatoes will take longer. With a slotted spoon, transfer the tomatoes to the ice water. Let them stand until cool enough to handle, then slip off the skins. Drain.
    Cut the tomatoes into 1/2-inch slices and overlap them on a large deep platter to cover the bottom. Cut the avocadoes in half, working the knife blade around the pit, then twist the halves to separate them. Cut each half lengthwise in half (they'll be easier to peel that way) and strip off the peels. Cut the avocados lengthwise into thin strips and arrange them over the tomatoes. Pile the drained onion rings over the avocado. Season with salt and pepper, then drizzle with the oil and squeeze the lime halves over the top. Cover with plastic wrap and let stand for about 30 minutes before serving.
    Bring the salad to the table, toss well, and serve.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
     
      Hass Avocado, Medium - $2.49/ea Save! 2 for $4.00
     Farm Fresh, Med
     
      Limes - $0.99/ea
     Farm Fresh
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
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