Cuban-Inspired Salad
This is a lovely summer salad that’s delicious with just about any meal. I like to use a mix of halved cherry tomatoes, chunked slicing tomatoes, and yellow or heirloom tomatoes if available.
Dressing
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon white balsamic or sweet white vinegar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
few shakes of Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil
Salad
2 avocados, chunked
1-1/2 cups peeled, quartered and chunked English cucumber
2 cups chunked tomatoes (mix up the tomatoes, use some yellow if available)
6 radishes, cut in half then sliced thin
1 cup finely chopped Italian parsley
1/4 cup homemade croutons (page 276 in Just Cook with Sally)
Directions
Place all dressing ingredients in a jar and shake to blend. Taste for seasoning.
Place all salad ingredients in a bowl and lightly toss with dressing. You can prepare this salad ahead by putting the avocados in the bottom of the bowl and tossing them in some dressing. Then pile on cucumber, tomatoes, and radishes and top with parsley. Cover with a slightly damp paper towel and refrigerate for up to 3 hours. When ready to serve, toss in additional dressing but being careful to not overdress, then finally the croutons.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
