17 July 2010

Spicy Cucumber and Tomato Salad

Recently I said I would focus on the many wonderful uses of eggs, but this was too good to pass up. I found the 'original' recipe on the New York Times site, but swapped cauliflower in the form of caulirice for the quinoa.

1 head of cauliflower made into caulirice (See bottom of this post)
2 cups diced cucumber
1 small red onion, minced
salt to taste
2 cups finely diced tomatoes
1 to 2 jalapeƱo or serrano peppers (to taste), seeded and finely chopped
1/2 cup chopped cilantro
2 tbsp fresh lime juice
2 tbsp red wine vinegar or sherry vinegar
3 tbsp olive oil
1 avocado, sliced (for garnish)

1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. Place onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

2. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the caulirice and cilantro. Toss together.

3. Serve garnished with sliced avocado.

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