Friday, October 25, 2019

Creamy & Fresh Tomato Salad/Salsa (Salsa With Cashew/Coconut Cream & Peanuts)

Creamy & Fresh Tomato Salad/Salsa is an adaptation of Raita that sparkles with sweet, salty, sour, and spicy flavors. The cashew and coconut, both the cream and the toasted, add a sublime touch. Just like the traditional fresh tomato salsa, Creamy Fresh Tomato Salad/Salsa is sure to become a keeper! So, if you’re looking for a different take on the traditional salsa, just to change it up a bit, give this a try! 

Creamy & Fresh Tomato Salad/Salsa is naturally gluten/dairy free and fabulous not only as a starter or snack with chips, tortillas, etc., but also as a lovely side with meals as well as a topping for baked potatoes.

Notes: 

Cashew cream: Soak 1/4 cup cashews and grind with a little fresh water until smooth using a blender. Save extra for topping potatoes, veggies, or cooking. 

Unsweetened Coconut Cream: Chill coconut milk in the fridge until the cream rises to the top. Use this cream in the recipe; save the rest for another recipe like Tofu Curry or Easy Veg Korma. 

Use plain non-dairy yogurt if cashew/coconut cream is not an option.

Use Roma tomatoes if possible as they are quite fleshy and firm. When using other tomatoes, their excess juices may need to be drained.

Use a little lime zest if lemongrass is not available. If using fresh lemongrass, save the rest for tea or broth.

As always, be careful when working with chiles; wear gloves and/or goggles, avoid splashes of juices on face and eyes.

4-6 Servings

INGREDIENTS:

Dressing:
1 clove Garlic,  minced
1/4 - 1 Serrano, Jalapeño, or Thai chile, cored and minced
1 Date, pitted Or 1 Tbsp Maple Syrup
1 Lemongrass, tender base only, finely chopped 
1/2 Tsp Salt
1 fresh Lime, juiced

Salad:
4 large ripe Roma Tomatoes, diced small
1 Jalapeño chile, cored and minced (optional)
1/2 small Red Onion, diced fine
2-4 Green Onions, thinly sliced
4 Tbsp fresh cilantro, finely chopped
4-5 Tbsp Cashew OR Unsweetened Coconut Cream (see Notes)

Topping:

2 Tbsp dried shredded Coconut, toasted
1/2  cup roasted cashews/peanuts, coarsely crushed

For Serving:

Tortilla chips
Rice Cakes, crackers
Warm Tortilla wedges

METHOD:

Make the dressing: Using a mortar and pestle mash the chiles and garlic with a pinch of salt. Add the lemongrass and mash to incorporate. 

Add the date/maple syrup, mashing to combine, then the lime juice to taste and mix well.

Assemble the Salad/Salsa: In a mixing bowl, combine all the salad ingredients except the cashew/coconut cream - tomatoes, Jalapeño if using, red and green onions, and cilantro. 

Pour the dressing over the veggies and mix well. Taste and adjust seasoning with more lime juice as needed. 

Fold in the cashew/coconut cream, top with coconut and nuts just before serving.

Serve with your favorite chips, crackers, tortilla wedges, etc. Tastes best when freshly prepared.

Enjoy!!

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