This is the closest to a real time post in this blog in a while photo-wise. Many of the other pictures you saw here recently are ancient artifacts; I am as surprised as anyone else when I discover them.
But for today, since it was a sunny sprightly summer kind of day, allow me to introduce you to our dinner, or more precisely to my favorite salsa-ish salad dressed with “Almost burned chili pepper lemonette”, served just barely three hours ago with a baked piece of fish.
Chopped salad with “Almost burned chili pepper lemonette”
The lemonette
Red chili flakes – 1 tsp.
Coconut oil – 2 tbsp.
Lemon juice – 3 tbsp.
Heat a frying pan. When the pan is hot, add the red chili flakes and dry roast till the flakes are deep brown (and not black :) ). Immediately transfer to a bowl. Add coconut oil and lemon juice and whisk together for 1-2 minutes. Keep aside for 5 minutes.
Chopped salad
Cucumber finely chopped – 2 cups
Tomatoes finely chopped – 1 cup
Semi ripe mangoes finely chopped – 1 cup
Red onions finely chopped – ½ cup
Cilantro minced – 3 tbsp.
Salt – to taste
Mix all ingredients for the salad together. Add the vinaigrette, toss well and serve
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