Gazpacho Salad. Yup. And why not? The soup it refers to is a bunch of vegetables and fruit with liquid. Replace the liquid with the salad greens and presto - Gazpacho Salad.
Here is your inspiration to convert any soup into a salad. Pretty simple idea, right? I'd love to take credit, but I believe I saw the idea while cruising through a cookbook - a Robin Robertson one, to be exact. It is the avocado that caught my eye. Throw avocado anywhere in a recipe and I'll give it grave consideration. During the summer I have to weed through all the avocado recipes, since I probably add at least three onto each week's menu. Although very healthy for the kids, I encourage them to eat as many as they would like, I'm too old to handle too many, as much as I love them.
That certainly does not mean I never eat the fruit and here it is in this salad.
There are two key components to a good salad:
The Size of the Veggies
I'm sure we are all aware of how important the moisture on the lettuce is - whether it is just a squeeze of lemon or a favorite dressing like Ranch - but, is it really well-known how important the cut of the veggies is?
Dice or thinly slice cucumbers, peppers, onions, tomatoes (after seeding them) and they take on
a-whole-nother appeal for the diner. Big, clunky veggies are okay, but to really get someone to dig in, consider how you cut them.
My diced veggies and fruits were tossed with a little walnut oil (which has Omega-3) and lime juice. I seasoned them with salt, pepper, garlic (minced) and cilantro and tossed them with chopped lettuce.
A bit of Summer in the middle of Winter.
onion, pepper, cuke, tomato: $4
garlic, cilantro: $1
walnut oil, lime: $1
Total for 4 large servings: