Mexican Style Tomato Salad Recipes
MEXICAN-STYLE TOMATO SALAD
This simple side is a Mexican rendition of an Italian caprese salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 7
Steps:
- Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly. Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour). Season with salt and pepper, and drizzle with oil before serving.
MEXICAN CORNY CUCUMBER SALAD
A refreshing cucumber salad for a summer with a kick. All the ingredients complement each other. Cumin adds a hint of smoky flavor. If you like heat then adjust the pepper flakes to your liking. This is great served as an easy side dish or with some tortilla chips. Either way you serve it, you can't go wrong with this cucumber...
Provided by Lisa G. Sweet Pantry Gal
Categories Other Salads
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Chop cucumber, tomato, onions, and salt. Add to a strainer for 10 mins to release water.
- 2. Add to a bowl with the rest of the ingredients. Salt and pepper to taste. Refrigerate for at least one hour.
MEXICAN TOMATO SALAD
There is really no 'cooking', rather the time is spent marinating the jicama and chilling the salad.
Provided by ace_wwad
Categories Vegetable
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all vegetables and herbs in a bowl.
- Combine vinegar, salt, pepper, and oil.
- Pour dressing over vegetables and mix gently.
- Allow to marinate 1 1/2 to 2 hours in refrigerator.
Nutrition Facts : Calories 101.5, Fat 7.4, SaturatedFat 1, Sodium 298.4, Carbohydrate 8.2, Fiber 2.5, Sugar 4.1, Protein 1
MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5m
Yield 2 1/2 cups prepared dressing
Number Of Ingredients 10
Steps:
- Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
- Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.
MEXICAN RESTAURANT SALAD
This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.
Provided by cookiedog
Categories Salad Dressings
Time 23m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
- Refrigerate until ready to use.
- To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
- Toss continuously until the seeds are lightly toasted, about 3 minutes.
- Season to taste with salt and let cool.
- To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
- Season to taste with salt and pepper.
- Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
Nutrition Facts : Calories 359.7, Fat 31.4, SaturatedFat 5, Cholesterol 4.8, Sodium 114.1, Carbohydrate 18.1, Fiber 7.7, Sugar 4, Protein 6.4
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