Recipe (english)

Avocado Tomato Salad

Avocado Tomato Salad

Avocado tomato salad from Thailand should infuse about 30 minutes so that the apricots can swell enough to give the spicy marinade some sweetness. For the marinade, mix sunflower oil with rice vinegar and freshly squeezed orange juice. Peel the fresh ginger, cut into small cubes and add to the marinade. Peel the garlic, press through the garlic press and add to the marinade. Season with freshly ground pepper, salt and finely chopped coriander. Dried apricots, as unsulphurised as possible, which look brown as in the picture above, cut into small cubes and add to the marinade. Eighth tomatoes and in a salad bowl give. Halve a ripe avocado lengthwise with a sharp knife and turn it off the core. Peel the peel and quarter the avocado. Cut the quarters crosswise into slightly thicker slices and mix with the tomatoes. Pour the marinade over the avocado tomato salad, mix carefully and allow to stand well.

Servings: 3, Difficulty: 
Preparation time: 10 minutes, Total duration: 30 minutes

All data per serving:
307 kcal
23 g
4 g
24 g

(C)opyright by Marions Kochbuch