Tomato Salad Made With Mexican Flavors
Quick and easy Mexican spicy tomato salad
melted, for roasting the poblano
sweet cherry tomatoes
half each cherry tomato
extra virgin olive oil
apple cider vinegar
small size, cut into cubes
fresh lime juice
Preheat a mini oven to 400 degrees
Wash a medium poblano and dry it.
Dip a paper towel in a 1 tsp of coconut oil and rub it on the poblano.
Put on a baking tray and place in the mini oven
Roast the poblano for 7-10 minutes, turning them every few minutes
In a bowl, add the tomatoes, olive oil and apple cider vinegar
Mix well and transfer to a baking tray
Place the tomatoes in the mini oven and roast for 7 minutes
Remove both the poblano and the tomatoes from the oven and let them cool
Remove the blistered skin from the poblano and cut it into 2 pieces.
Discard the seeds and cut the pepper into small pieces
In a bowl, add the chopped poblano
Add the tomatoes, avocado and remaining ingredients
This is a very easy vegan keto recipe packed with good fats
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