xmlns:fb='http://www.facebook.com/2008/fbml' Ria's Avocado-Tomato Salad with Cilantro

Sunday, August 12, 2012

Ria's Avocado-Tomato Salad with Cilantro

The Canadians visited last weekend for my sister's baby shower. They brought me some of the juiciest, sweetest cherry tomatoes I ever tasted. They were as sweet as a fruit, quite possibly sweeter....and then I reminded myself that tomatoes are fruits..duuuh...Referred to as sweet million cherry tomatoes, not only are they the most delicious tomatoes I've ever eaten , I heard they grow in abundance..hence million..another duuuhhh...a win, win situation...[can't wait to plant these tomatoes next summer!....]

Inspired by the cherry tomatoes, instead of preparing the traditional breakfast of bake and saltfish and tomatoes and Trinidad-style pumpkin, I made my favorite breakfast for them...ok..ok..one of my favorites...Creamy poached eggs and sardine with veggies on a warm, crispy, crunchy, lavishly buttered ciabatta toast, topped with a colorful and delightful tomato-avocado salad...My uncle 'R" said that it looked and tasted like a breakfast he would eat at a five-star vacation resort. Ahem..I aim to please.

I know there are many avocado tomato salad recipes out there, but I wanted to create and post my own-because it’s delicious and….I really couldn’t resist taking pics of it….

In my recipe, I don’t dice the onions, but mince it along with the cilantro and garlic in a mini chopper or food processor (didn’t replace mine yet). Mincing the ingredients in the food processor really helps the flavors blend together. Once they are mixed in, the avocado and tomatoes become coated with the delicious blend of garlic, red onion and cilantro which makes it even more delectable. 

I am really enjoying this salad this summer. With few ingredients, it's easy to prepare and goes with anything and everything-breakfast eggs, stewed chicken, beans and rice, grilled meats or fish.

Ria's Avocado-Tomato Salad with Cilantro

1 small ripe avocado, peeled, pitted, and diced
1 medium tomato, diced (or cherry tomatoes, halved)
¼ red onion, (approx 2 tablespoons minced)
4 sprigs fresh cilantro (approx 1 tablespoon when minced)
1 clove garlic
Lemon juice (about 1 tablespoon)
1 tablespoon extra virgin olive oil (optional)
Salt and pepper, to taste


Peel, pit and dice avocado. Sprinkle lemon juice on peeled avocado to reduce browning(oxidation). 

[I like peeling the avocados before dicing vs. dicing and then scooping it out..]

Wash, dry and dice tomato.

Using a knife, mini chopper or food processor finely mince red onion, cilantro and garlic. 

Combine avocado, tomato, and minced red onion, cilantro and garlic in a medium bowl.  Season with salt and freshly ground black pepper. Drizzle with olive oil-if using.  Serve immediately.

Hope you give this simple, summer salad a try.......

Until next time,


Seg said...

Well i have to say this was a really good breakky, we have to do it again especially when YOU make it..

Cooking with Ria said...

I knew you would enjoy it...and you wish you made it..your turn next time..

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