On The Table
Celebrating
Cilantro
This herb can liven up a variety of dishes
WRITTEN BY ELISE FALVEY
PHOTOGRAPHY AND RECIPE COURTESY OF KINGS
T
52
he dark green leaf of cilantro, native of the Mediterranean
and regions of Turkey, boosts many dietary benefits for a
healthy lifestyle of cooking. A rich herb, cilantro is used
often in sauces and soups, and when added to main dishes
it enhances the taste of vegetables, chicken, fish and meat.
It is low in calories and contains good amounts of
antioxidants, vitamins, dietary fiber and essential oils. ■
MAY 2017 WAYNE MAGAZINE
Summer Tomato
& Avocado Salad
Ingredients:
1 jalapeño pepper, minced
2-3 limes, squeezed
1 / 2 cup of extra virgin olive oil
1 / 8 teaspoon salt
1 / 2 clove of garlic
2 ripe tomatoes, cut into chunks
1 Vidalia onion, chopped
2 ripe avocados, chopped
Black pepper & salt to taste
Chopped cilantro, to taste
Directions:
In a small bowl, whisk together
jalapeño, lime juice, oil, salt and garlic.
In a large serving bowl, add tomatoes,
onion, cilantro and avocados and
toss with mixture until well coated.
Season with salt and pepper to taste.