Friday, June 22, 2007

Yucatan Summer Salad

An Erika Original

1 pint cherry tomatoes -- halved
1 yellow bell pepper -- coarsely chopped
1/2 cup red onion -- finely chopped
1 jalapeno chile pepper -- finely chopped
2 Cups turkey breast -- cooked and shredded
1/2 cup sliced radishes
1 cup cucumber slices -- seeded and chopped
1/4 cup lime juice -- juice of 2 limes
3 Tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 clove garlic -- finely minced
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
2 whole avocados -- cubed
1/4 cup cilantro
1/4 cup queso fresco -- or cheddar or monterey jack cheese
1/2 cup crushed tortilla chips
tortilla bowls for serving -- optional

Place the tomatoes, bell pepper, onion, jalapeno, turkey breast, radishes, and cucumbers in a large bowl. In a smaller bowl, whisk together the lime juice, olive oil, salt, pepper, chili powder and cumin. Pour over the vegetables and toss well.

Just before serving, add the avocados to the salad and toss gently. Garnish with cilantro,queso fresco, and tortilla chips if desired.

NOTES : For a vegetarian version, omit the turkey and add 1 (15 oz) can of black beans, drained and rinsed.

For a vegan version, omit the turkey and the cheese.

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