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Garden Tomato Salad with Shiso

This salad is loaded with freshly harvested tomatoes from our garden and spiked with shiso, super fragrant with citrus notes.

This summer my vegetable/fruit garden grew very well, since we had to stay home, I spent a lot of time in the backyard, watering, trimming and “talking” to the plants.

I have never had tomato bushes reaching the roof, herbs grew so large that resemble little trees, and fruit trees/vines were exceptionally fruitful…

Somehow when you make food with your harvest, they taste special. Today, I am sharing a very simple and yet refreshing salad using tomatoes and shiso leaves from my garden. Shiso leaves pair very well in salad especially when citrus flavors are added…in this recipe I used ponzu which is a citrus seasoned light soy sauce.

– Have you ever heard of shiso?

Shiso is very popular in Japanese cuisine paired with uni (sea urchin), sashimi, sushi, in salad or as a wrap. Moreover, shiso can be used in stew as well.

– How does shiso leave taste?

I found that shiso is like cilantro for many people, either you love it or you hate it…shiso has a pretty strong flavor, it is minty with hints of cinnamon, citrus, basil, cilantro and other flavors…very hard to describe. Once you had it you will never forget its flavors and fragrant.

– Is it hard to grow shiso herb?

Not at all, they are pretty much self-seed, and come back every year. The plant like sun, at least half of the day and does not require any special treatment. You can grow from cutting too, by placing in water until the roots come out and plant in well-drained soil after.

– Are there more varieties of shiso?

Yes, green and red, both are very similar in flavor, although the red ones seems to have a stronger flavor as compared to the green ones.

– Are you ready to try this recipe?

Ingredients:

  • Tomatoes
  • Cucumber
  • Avocado
  • Shiso leaves
  • Ponzu sauce
  • Fresh squeezed lemon juice
  • Salt and pepper to taste
  • Olive oil

Method:

Slice tomatoes and cucumber, about ½ inch and place in a bowl.  Add the cubed avocado and mix gently.

Wash the shiso leaves, dry and cut into small strips (julienned), and set aside.

In the bowl drizzle ponzu sauce, lemon juice, olive oil, salt and pepper to taste.

Toss in the salad mix the julienned shiso leaves.

Serve cold.

– If you are looking so simple and refreshing recipes for the summer, you might want to check on these…

Did you know that shiso leave has anti-inflammatory properties? Moreover, shiso contain antioxidant and anti-allergy properties as well. Shiso leaves are rich in calcium, iron and vitamin A.

Thank you for visiting Color Your Recipes…have a colorful week!




Avocado Ice Cream

This week I am sharing with you a recipe for avocado ice cream. This ice cream is really creamy, rich and amazingly smooth. There is a touch of vanilla and lemon juice, just like how we used to make avocado smoothie in Brazil.

When living in Brazil, avocado was eaten as fruit, meaning that it was always made into cream or smoothie with sugar. So when I first was introduced to guacamole, I literally was disgusted…it was my first time tasting “salty” avocado…no need to say that I now love guacamole…

Anyway, I saw a post from Ray at Wok with Ray a while ago were he made avocado ice cream, and I just thought…”Wow, how come I never came across avocado ice cream in Brazil? It should only be natural considering that we only eat with sugar”

You should see my husband when I told him that I was planning to make avocado ice cream…he had the same reaction I had when I initially heard of guacamole…so here I am with my version of a very simple recipe for avocado ice cream…the ice cream is very rich, creamy and so good…I really hope you get to try this recipe.

Ingredients:

  • 3 medium size avocados
  • ½ cup condensed milk
  • 16 oz heavy cream, approximately 470 ml
  • 1 cup whole milk
  • ¼ cup sugar
  • 1 to 2 teaspoons vanilla extract
  • 2 tablespoons fresh squeezed lemon juice

Method:

Make sure that place your ice cream maker bucket insert into the freezer for at least 24 hours before you start making this recipe.

Cut the avocados in half and remove the pits. Scoop the avocado flesh into the blender and add all the other ingredients.

Blend until smooth, taste for sweetness, add more sugar if necessary.

Transfer the avocado cream into a container and refrigerate for 2 to 3 hours.

Pour the avocado mixture in the ice cream maker by following the manufacture’s instructions.

Churn until the mixture looks like soft serve, about 12 to 15 minutes.

Garnish with mint leave or anything you like, serve immediately or place in the freezer for several hours until hard enough to scoop.

I hope you enjoy this simple recipe for avocado ice cream, please check for Mango Frozen Yogurt recipe or Cherry Ice Cream recipe.

 

Did you know that avocado has high fat content? Although avocado contains a lot of fat, the main fat in avocado is oleic acid, which is a monounsaturated fatty acid, the same found in olive oil. Therefore avocado share many benefits of olive oil.

Thank you for stopping by Color Your Recipes…have a colorful week!