Monday, April 11, 2011

Cuban Salad

Crunchy radish, a tangy vinaigrette, and creamy avocado -- my Cuban Salad makes a light beginning to a typical meat and carb-heavy Cuban meal. This salad goes perfectly with a Cuban Sandwich or Cuban Roasted Pork (recipes on the way).

 It is a simple salad made with budget produce from my local Latin market. I got one bunch of radishes for about 33 cents, a tomato at  79 cent per pound, a large avocado for 69 cents, and a yellow onion at 33 cents per pound. With these prices, I look forward to standing in the grocery checkout line again soon!

In my experience with Cuban cuisine, the salads always starts with avocado, tomato and sliced onion, with a light refreshing vinaigrette. Sometimes a few greens are introduced - in my version I left them out and added sliced radish.

All it takes is a minimal amount of chopping - and a quickly whisked olive oil and vinegar salad dressing to finish. My light and crunchy Cuban Salad is a fine accompaniment to any lunch or dinner entree, Cuban or not.

Ingredients (single serving)
  • 1 tomato - sliced or cubed
  • A few thin slices of onion - amount depends on your taste.
  • 1 avocado - sliced or cubed
  • 4 whole radishes - sliced

  • 2 tablespoons of vinegar - white, but any will do. You can also use lime or lemon juice instead.
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Assemble sliced or chopped veggies in a serving bowl or plate. In another bowl, whisk together olive oil, vinegar, salt and pepper for a couple of minutes, until well blended. Pour salad dressing over Cuban Salad. Serve cool or at room temperature.

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