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TRES ENSALADAS ( three salads) - CEBADA TABOULEH (barley tabouleh), AGUACATE (avocado), LECHUGAS Y GRANADA (greens and pomegranate)


By Platanos, Mangoes and Me! (Visit website)



I have been trying to post a salad segment and this is my 6th try. I just could not get it together because something always went wrong. Not with the salads, but with my inability to post and I kept losing the pictures, then the descriptions.

This "cebada" tabouleh is so delicious and refreshing.


Directions and ingredients:
In a glass or ceramic bowl add cherry tomatoes cut in half, red, yellow and green pepper cut into small pieces, scallions sliced, cilantro, parsley and mint to taste, olive oil, lemon juice and lemon rind. When the "cebada" has cooled, add it to the ingredients and serve either cold or at room temperature.

Add salt and a bit of oil to the water and bring it to a boil. Use enough water for the "cebada" to boil freely. Once it has cooked (I like it "al dente"), strain and let cool adding olive oil so it will not stick together.

So simple and pretty. 

Ensalada de Aguacate. I bought this aguacate at the Spanish Market in the Lower East Side of Manhattan. One day I will take you on a tour. 


Slice up your aguacate, heirloom tomatoes and red onion. Add a little parsley for garnish and you can use your favorite dressing. I am quite simple. Give me a lemon or a lime....good virgin olive oil....sea salt and crushed pepper and I am good to go.

Lechugas y Granada. This salad just speaks for itself. 


I purchased these field greens at Trader Joe and added some pea shoots and pomegranate seed. Dressing is from Pomegranateworld.com

Dressing Ingredients:
5 Tablespoons of Pomegranate Juice
3 Tablespoons of Red Wine Vinegar
1 Small minced Shallot
1 Tablespoon of honey
¼ Cup of Olive Oil
Salt and Pepper to taste

Directions:
Combine Vinegar, Pomegranate Juice, Honey and Shallot. Mix well and let sit for 10 minutes. Whisk in Olive Oil add Salt and Pepper to taste.


Buen Provecho!
















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