Kick-ass tomato salad
Discover the bold flavors of a kick-ass tomato salad. Bursting with freshness, this vibrant dish is a feast for the senses. Perfect for any occasion!
Ingredients:
- 910g Cherry Tomatoes, cut in half (preferably Sun Gold or Sweet 100s)
- 2 Scallions, white and a little of the green part sliced thinly on an angle
- 1/2 bunch Cilantro, chopped (reserve some for garnish)
- 1/2 cup Pistachios (shelled)
- 1 lemon, juiced (2 - 3 tbl)
- 1/4 cup Olive Oil
- 2 tablespoons Dijon mustard
- 1/2 teaspoon curry powder
- 1/4 teaspoon cumin
- 2 teaspoons Ancho chili paste (see below or substitute your favorite way to add heat)
- 1 small knob of ginger, grated
- 1 small garlic clove, crushed and smashed to a paste
Instructions:
- Heat up the pistachios in a dry pan on the stove until they release their aroma, being careful not to overcook them. Once done, remove from heat and let them cool down before setting them aside.
- Combine tomatoes, cilantro, and scallions in a large mixing bowl.
- Prepare the dressing by mixing all the dressing ingredients in a container and whisk vigorously until they come together.
- Try out the dressing - it might taste potent, but the tomatoes will help balance it out. Aim for a harmonious flavor, not overly tangy, spicy, or mustardy.
- Mix the cooled pistachios with the tomatoes, then pour the dressing over the mixture. Gently stir to coat all ingredients. This salad is best enjoyed right away, although the leftovers will develop a more intense flavor in the fridge.
- For homemade Ancho Chili Paste - purchase dried anchos from Latin American stores. Rehydrate the chilis by pouring hot water over them. After draining, discard stems and seeds (for a milder taste) and blend in a food processor to make a slightly smoky, moderately spicy chili sauce. It adds a delightful depth to this salad.
Summary:
- Calories: 1057 kcal
- Fat: 85 g
- Protein: 24 g
- Carbs: 66 g
- Potassium: 3242 mg
- Magnesium: 220 mg