Ensalada De Palta Y Tomate (Avocado And Tomato Salad)
The Quirky Foodster Team
Ingredients
- Large ripe avocados, sliced — 2
- Medium tomatoes, sliced — 3
- Small red onion, thinly sliced — 1/2
- Olive oil — 3 tbsp
- White wine vinegar — 1 tbsp
- Salt and black pepper, — to taste
- Fresh parsley or basil, chopped, for garnish
Method
- Arrange the sliced avocado and tomato alternately on a serving platter.
- Scatter the thinly sliced red onion over the top.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
- Drizzle the dressing evenly over the salad just before serving.
- Garnish with fresh parsley or basil and serve immediately.
Introduction: Ensalada de palta y tomate is a simple, refreshing salad of ripe avocado and tomato, lightly dressed with olive oil and vinegar, commonly served as a light side to balance the richness of grilled meats at a traditional Uruguayan asado.
Cultural Background: Ensalada de palta y tomate is a simple, refreshing salad of ripe avocado and tomato, lightly dressed with olive oil and vinegar, commonly served as a light side to balance the richness of grilled meats at a traditional Uruguayan asado. Its simplicity allows the quality of the fresh produce to shine, making it a year-round favorite on family tables.
Tips: Use ripe but firm avocados so the slices hold their shape and don't turn mushy. Dress the salad just before serving to prevent the tomatoes from releasing too much liquid and the avocado from browning. A squeeze of lemon juice over the avocado slices can help prevent browning if preparing slightly ahead of time.
Variations: Add crumbled queso fresco or a similar soft cheese for extra richness. Include sliced cucumber for added crunch. This recipe is naturally vegan as written.
Storage: Best enjoyed fresh. If needed, store undressed components separately in the refrigerator for up to 1 day; combine and dress just before serving.
Reheating: This is a cold, fresh salad and is not reheated.
FAQs:
Q: How do I keep the avocado from browning?
A: A light squeeze of lemon or lime juice over the slices helps slow down browning if you need to prepare the salad slightly ahead.
Q: What is this salad typically served with?
A: It's a classic accompaniment to asado (grilled meats), providing a fresh, light contrast to the richness of the meal.
Q: Can I make this salad spicier?
A: Yes, a few thin slices of fresh chili or a pinch of chili flakes can be added for a spicier variation.
- Large ripe avocados, sliced — 2
- Medium tomatoes, sliced — 3
- Small red onion, thinly sliced — 1/2
- Olive oil — 3 tbsp
- White wine vinegar — 1 tbsp
- Salt and black pepper, — to taste
- Fresh parsley or basil, chopped, for garnish
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