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Add a photoJennifer Bain of the toronto star cookbook says this salad using "salty, lemon-lime-soaked onions" was inspired by a Chilean one served by Jumbo Empanadas restaurant in Kensington Market
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Ingredientes
- 1/4 cup (60 mL) fresh lemon juice
- 3 tbsp (45 mL) extra virgin olive oil
- 1 tbsp (15 mL) fresh lime juice
- 1 tsp (5 mL) kosher salt
- Freshly ground black pepper to taste
- 1 cup (250 mL) chopped white onion
- 1/2 cup (125 mL) chopped cilantro
- 1 head green leaf lettuce, chopped or torn into bitesize pieces
- 1 cup (250 mL) small broccoli florets
- 2 plum (roma) tomatoes, halved and thickly sliced
- 1 avocado, peeled, pitted and chopped
Direcciones
- In a medium bowl, whisk together the lemon juice, oil, lime juice and salt. Season with pepper to taste and whisk again.
- Add the onion and cilantro to the lemon juice mixture and stir well, making sure the onions are covered by the liquid. Let stand for at least 15 minutes or refrigerate, covered, for several hours.
- Put the lettuce in a large salad bowl and top with the broccoli, tomatoes and avocado.
- Just before serving, pour the onion mixture over the lettuce mixture and toss well.
- From The Toronto Star Cookbook, published by Random House. Star Tested by Jennifer Bain, [email protected]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 138 | 71% |
| Total Fat 15.53g | 19% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 624mg | 26% |
| Potassium 460mg | 13% |
| Total Carbs 14.3g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.06g | 4% |
| Protein 2.63g | 4% |
