Summer Salad Recipes with Cilantro
This unique and delicious summer garden salad recipe makes its own juices from the salad ingredients, with the sugar, salt, pepper, and vinegar helping out a little. The marinating time is important because this is when the magic happens and the flavors blend and the salad gets more juicy, so allow one or two hours for a great result. Do not add the lettuce to the marinating mixture because we all know what happens when lettuce is combined with liquid; it gets soggy and that would ruin your entire garden salad, so it is best to add the lettuce at the end. You can either serve the marinated mixture on top of the lettuce or toss the lettuce with it.
A hint of Mexico comes from the tomatoes, avocado and cilantro, and you can play up this south of the border touch even more by adding a squeeze of lime juice to the dressing or by adding some corn kernels (drained canned corn or drained thawed corn kernels) to the salad before marinating it. This is only an idea of course and you can make the salad as it is and still expect great results.
This is a great make-ahead garden salad recipe which can save you time if you are catering for an event or making the food for a buffet and you do not want to be rushed at the last minute, putting the finishing touches to everything. Simply make this one or two hours ahead and let it steep in the refrigerator until you are ready to serve it. Since you can make it ahead it is also a good side dish if you are unsure exactly what time you will be serving dinner. Some salads are not good if they are left to sit around for hours but this one is actually better that way.
- 1 shredded lettuce
- 18 cherry tomatoes
- ½ diced avocado
- 4 teaspoons vinegar
- 4 tablespoons white sugar
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 2 sliced cucumbers
- 1 chopped red onion
- Small handful fresh cilantro leaves
- Toss the cherry tomatoes, bell pepper, avocado, cucumber, red onion, and cilantro together.
- Stir the vinegar sugar, salt and pepper together and pour this mixture over the cherry tomato mixture.
- Toss briefly, then refrigerate for about 1 ½ hours to allow the flavors to blend.
- Serve on a bed of shredded lettuce.
This delightfully crunchy garden salad recipe is just right for enjoying al fresco. As the picture shows, the woman tucking into the garden salad has a smile on her face and so will you when you taste how good this garden salad is. Allowing the ingredients to marinate in the refrigerator for a couple of hours not only means you can make this recipe ahead but it also means the end flavor will be superior to salads where you just throw everything together. Allowing the ingredients time to blend gives a great result and you are sure to enjoy this extra-special salad.
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