This crazy salad has been something I’ve been trying to make for weeks and just never had all the ingredients. Well today I finally said … well I just went ahead and used what I had. I had it with swordfish grilled on the side. Just perfect!
-now the original recipe I saw had grapefruit in it, but I couldn’t find one at the little produce place by the studio. So like I said just use whatever you have on hand.
Should be enough for 4 as a side or 2 as a main dish.
1 cup cherry tomatoes sliced in half
1/2 cup thinly sliced red radish
1/2-3/4 cup corn (I grilled mine for extra flavor)
1 Avocado cubed
1/4 cup pickled red onion
1/8 cup finely chopped basil and parsley
1/2 tsp finely chopped Serrano chili (optional)
1/2 tsp salt
1 Tbs light olive oil
More lime juice or apple cider vinegar
First thing you need to do is pickle your red onion in lime juice for at least an hour but the day before is best.
Thinly slice the red onion and then squeeze enough lime juice over to cover.
Then toss all the other ingredients together. Taste it and decide if you’d like more vinegar or lime juice. You could serve it as a side or with chicken or fish in it or on the side.
I thought it was so good and so beautiful!