1 large Spanish onion, thinly sliced
4 medium ripe tomatoes, sliced julienne style
2 tablespoons cilantro, chopped
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
½ lime, juiced
Fresh ground pepper to taste
1 avocado, cubed (optional)
Thinly slice onion and place in bowl of cool salted water for one hour.
While marinating the onions, slice tomatoes and chop your cilantro. Then place in a large serving bowl.
Crush garlic. Add olive oil and mix.
Drain onions (you may need to pat dry with paper towels).
Add to salad bowl and pour garlic and olive oil mixture.
Add lime juice and fresh ground pepper. Toss until well-blended.
Add avocado. And if you’re not a fan, replace cilantro with fresh parsley.
This recipe contains everyday ingredients but provide big flavor – and no Chilean meal is complete without it.