1 small clove of garlic
juice of 1-1/2 limes (about 3 T.)
2 tsp. kosher salt
pinch of cumin
1/4 c. extra virgin olive oil
3 T. chopped fresh cilantro
1 lb. frozen black-eyed peas, cooked according to pkg. directions
1 medium tomato
1/2 small red onion, finely diced (about 1/4 cup)
1/2 jalapeno or serrano chile, seeded and finely chopped (about 1-1/2 tsp.)
kosher salt and freshly ground black pepper
1 small Hass avocado, halved, pitted & dicedDirections:
For the dressing, smash the garlic clove, sprinkle with a pinch of salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and cumin in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a slightly thick dressing. Stir in the cilantro.
For the salad, toss the black-eyed peas, tomato, onion and jalapeno in a large bowl. Add the dressing and toss to coat evenly. Season with salt & black pepper to taste. Gently fold in the avocado and serve.
Makes 4-6 servings. Can be made ahead and refrigerated, but don't cut up the avocado until just before serving to keep it from darkening.Presented by:
Dr. Martha Buchanan, Knox County Health Dept.Date Aired:
July 19, 2012
Dr. Martha Buchanan, Knox County Health Dept.