Thursday, April 5, 2012

Salad Days Part II: Southwestern Salsa Salad

This recipe is great because you can serve it as a side salad with grilled food or fish, or you use it as a "salsa" like we did with chicken tacos.  That is why I am including this recipe in the Salad Days series.


Southwestern Salsa Salad

Serves 4-6

What you need to make this dish:

2 vine ripened tomatoes, seeded and coarsely diced
1/4 cup sliced green Spring onion, white and green parts (I used a large Vidalia)
1 teaspoon minced Jalapeno pepper, seeded
1 tablespoon chopped fresh garlic
1/4 cup chopped black olives
1/4 cup olive oil (good quality)
1 tablespoon fresh lemon juice
Coarse sea salt, to taste
1 teaspoon dried cumin
Chopped cilantro, to taste


Seed the tomatoes....
Toss everything into a salad bowl....

Combine ingredients in a salad bowl and toss well.  Chill or keep at room temperature until you are ready to serve. 


Salsa on a chicken taco.

Wow, I believe that is the simplest recipe I ever posted.

If you celebrate Passover or Easter, I hope you have a very happy time with family and friends.  We have friends and family coming to visit this weekend.  I am taking Monday morning off to clean up the house after the weekend.  I will be back on Monday with another great recipe. 

Peace, love and joy to all!  May food bring us together!

See you soon.
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