Tomatillos and lime juice give this tomato salad a surprising and refreshing twist, and minced jalapeño gives it some extra zip. Serve this with burritos, corn on the cob, fresh guacamole and chips. Serves 6
Ingredients:
4 cups small heirloom tomatoes
4 tomatillos, husked and quartered
½ watermelon radish, peeled and julienned
¼ cup fresh cilantro
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 jalapeño, seeded and minced Coarse sea salt
Cut tomatoes into half moons and place in serving dish with prepared tomatillos, radish and cilantro. In separate bowl, whisk together jalapeño, lime juice and olive oil. Pour over salad, sprinkle with coarse sea salt and serve. — Adapted from “Clean Food,” by Terry Walters, 2009, Sterling Publishing
