Here’s an impressive and delicious way to use your summer tomatoes! Classic Thai ingredients create a spicy, flavorful companion to HMR Entrées or grilled favorites such as corn on the cob, Portobello’s, planked salmon or turkey burgers.
The curried tomatoes become the summer entrée when tossed with left-over rotisserie chicken, black or white beans, lentils, and/or Asian pastas. Try shredded fresh spinach or arugula instead of chopped herbs.
When choosing tomatoes, look for heft and smooth skins. Cracks are not problematic unless juices are leaking. The fruits should smell earthy and green; avoid musty odors. Refrigeration destroys flavors therefore keep on the counter, away from sun. Try to combine a variety of sizes and colors in any tomato salad. The range of flavors and textures will delightfully surprise you. It’s so easy keep your healthy summer table exciting!
Ingredients
4 cups chopped fresh tomatoes or recipe cut canned tomatoes
2 tablespoons chopped basil, mint, cilantro, or herb of choice
Dressing:
1 tablespoon shallot or onion, minced
1 teaspoon curry powder
1 teaspoon sesame oil
2 teaspoons low-sodium soy sauce
½ cup rice vinegar
¼ cup lime juice
1 tablespoon tomato paste *
1 teaspoon minced garlic and ginger*
1 teaspoon minced jalapeno pepper*
* Eliminate tomato paste, garlic, ginger and hot pepper and add 1 teaspoon Srircha chili sauce.
Preparation
- Combine dressing ingredients and toss with tomatoes. Sprinkle chopped herbs just before serving.
# of cups: 4
Calories per cup: 72
Vegetable Servings: 4
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Source: The Healthy Table
San Diego Center Weekly Recipe
