Cherry Tomato and Avocado Salad with Crispy Onions – Gluten-free version
Cherry tomatoes in several colors and avocado halves in a lemon and olive oil dressing, topped with a pile of thin, crisp fried onions. The onions add saltiness and crunch reminiscent of a restaurant salad. Gluten-free version: Gluten-free flour blend.
⏱ 25 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 3 parts
In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.
Bowl
For the Crispy Fried Rings
2
Slice the onion into very thin rings, separate them and toss in gluten-free flour blend. Shake off the excess in a sieve.
KnifeCutting boardColander
3
Heat the oil in a small pan over medium heat and fry the onion in batches for 3–4 minutes, until it is golden brown and stops bubbling.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerFrying pan
💡When the onion stops bubbling, all its water is gone and it is crisp. Take it out just before it turns dark brown: it keeps browning on the paper.
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4
Transfer to paper towels and sprinkle with a pinch of salt.
To assemble
5
Put the tomatoes in a large bowl.
Bowl
6
Pour in the dressing and toss well.
7
Add the basil and toss.
8
Leave for 5 minutes, so the vegetables release their juices.
9
Arrange the vegetables on a serving plate, top with the avocado sliced lengthwise and drizzle the dressing left in the bowl on top.
10
Sprinkle the crispy onion on top just before serving.
330calories
4 gprotein
11 gcarbs
28 gfat
● protein 5%● carbs 14%● fat 81%
Per serving (281 g), of 4 servings
For the Salad Dressing · For the Crispy Fried Rings · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Flour: measured in tbsp in this recipe: 1 tbsp = 7.8 g · 364 kcal per 100 g · More about Flour →
Vegetable oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Vegetable oil →
Avocado: measured in pieces: one ≈ 200 g · 160 kcal per 100 g · More about Avocado →
🔧 Tools needed (7) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Helps, not needed: Candy/oil thermometer
By the steps, as the recipe is built now: another version or addition can change the list.
