Special Diet - Created Date : 17.9.2019

Tomato Salad with Mexican Flavor

Tomato Salad with Mexican Flavor



Tomato Salad with Mexican Flavor

Quick and easy tomato salad made from Mexican ingredients such as hot pepper and poblano pepper. Use it as a topping or for a light lunch salad.

Did you try mixing tomatoes, avocados and red peppers?

I just tried it and I don't know why it took so long to come up with the idea of ??tomato salad !!

If you're not into spicy food, don't worry. This recipe will still work for you, because you can add a pinch of chili pepper to this tomato salad and it doesn't narrow your taste buds.

Still, it doesn't end with hot pepper. I've also added roasted poblano peppers to this recipe.

Yes I did.

Why did I add more pepper to this spicy salad? Contrary to popular belief, poblano is not spicy at all. One of the lightest peppers out there. I found that they suffer less as pepper grows. Also, the darker the color of the pepper, the softer the pepper.

Frying a poblano reduces the natural fruit juices as well as the heat. The roasted poblano becomes more sweet and a little sharp. Add to the roasted tomatoes and I have a very tasty tomato salad.

This salad is a great flavor in its own right, but I've tried a mini tostada and pita bread. Both tasted amazing, especially for a light lunch.

The secret of this recipe is to use a slightly immature avocado. Look for an avocado that is not soft to touch and difficult to cut. If the avocado salad gets soggy, the salad will get away from the tissue.

However, this vegan tomato salad made it very tasty to be used as a topping recipe. I think you're gonna really like this. It's also a Mexican recipe and I can't wait to show everyone!

By the way, I hope you like this fast tomato salad recipe. If you find creative ways to match this salad, I'd like to hear from you. Your creativity always inspires me and makes me happy.

Vegan Tomato Salad (Spicy)

1) Heat the mini oven to 400 degrees

2) Wash and dry the medium poblano. Dip 1 teaspoon vegetable oil into a paper towel and rub it over the poblano. Be sure to fully lubricate the tray before placing it in the mini-oven. Fry the poblano for 7-10 minutes and be sure to turn it over every few minutes. Roast around

3) 2 cups of sweet tomatoes are cut. The key to this salad is using sweet tomatoes because it gives a good taste with spices.

4) Add tomatoes cut in a bowl, 2 teaspoons of olive oil and 2 teaspoons of apple vinegar. Mix well and transfer to a baking tray

5) Put the tomatoes in the mini-oven and fry for 7 minutes. Remove both poblano and tomatoes from the oven and allow to cool

6) Remove the puffed skin from the poblano and divide it into 2 parts. Remove seeds and discard. Separate the peppers into small pieces

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ABOUT ME

SEE THE FOOD! I like to cook, eat and share a good meal with friends and family. My recipes vary from heart to smart food to indulgent and delicious. My goal is to give you vegetarian recipes. Come, eat with me! Read more Daha



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