Mexican Husk Tomato and Avocado Salad

Mexican Husk Tomato

Mexican Husk Tomato

We will have limited stock this week of an exciting new vegetable that you may not have come across yet. It’s apparently much like a sort of cross between a tomato and a cape gooseberry! I’m going to hazard a good guess that this must be high in vitamin c.  Apparently this tomato used to be an Aztec and Mayan staple food. It’s a magical little thing with a thin sort of husk over that protects this gorgeous yellow bursty tomato. From what I’ve found out this morning, it has most commonly been used as a base for salsa but I’m going to suggest that you use this in an Autumn salad.
We’ve got cucumbers this week, avocados are in as well – the salad to do with this is so clear in my head…try this and let me know..I am putting the pink raw garlic in a dressing for you here because there is a wretched flu going around at the moment – everyone seems to be coming down with.  Fresh garlic and ginger are natural antibiotics and to make a dressing out of that and pour over a vitamin c rich salad is probably a jolly marvellous idea right now!
If you’re not into raw garlic (what’s wrong with you) then perhaps go for a toned down dressing of just olive oil and balsamic…

Mexican Husk Tomato Salad

  • 100g husk tomatoes – halved
  • 1 avocado – chopped (you want the avocado and cucumber pieces to be sort of the same size as the tomato halves so that it all blends properly)
  • 1/2 cucumber – chopped
  • 2 Handfuls of sweet basil and wild rocket
  • 100g goat’s milk feta cubes (or cheese of choice)
  • 1 spring onion – chopped


  • 1 garlic clove – chopped finely
  • 1 small nub of ginger – grated
  • 1/4 cup olive oil
  • 3 Tb’s apple cider vinegar
  • 1 Tb honey
  • 1 Tb fresh lime or lemon juice

Arrange the basil and rocket leaves on a platter. Scatter over the tomatoes, avocado, cucumber, spring onion and goat’s feta. Whisk together the dressing ingredients and taste, adjust to your taste, if it’s too oily, add some more vinegar, if it’s too sharp, add some more honey…etc…you have to feel your way here rather than following a recipe blind, mix, taste, adjust….pour over the salad and serve at room temperature.

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