Emily’s Fried Green Tomato Salad

"This salad not only looks like a party on a plate, it tastes great. Best of all, it was submitted by an 8-year-old girl with a penchant for cooking." - The Garlic Box

This chopped salad is great served on bibb lettuce leaves or bruschetta-style on baguette slices. You can also serve it with crumbled goat cheese or feta over top.

The Garlic Box Splash – Version 3
  • 1 green tomato, chopped 
  • 2 tsp avocado or grapeseed oil
  • 1 red heirloom tomato, chopped
  • 1 mushroom, chopped
  • 1 avocado, seeded and chopped
  • juice of ½ lime
  • 2 Tbsp finely chopped fresh chives
  • 1 Tbsp olive oil
  • 1 Tbsp Garlic Box Chili Lime Chicken Splash
  • salt & pepper, to taste
  • crumbled goat cheese or feta, optional

Lightly fry the green tomato in oil over medium heat to bring out the sweetness. Transfer to a bowl. Add red tomato and mushroom. Squeeze lime juice over avocado as you chop it to prevent browning. Add to bowl. Whisk together chives, olive oil, Chili Lime Splash in a small bowl. Season to taste with salt and pepper. Pour over salad and gently toss. Serve immediately or cover and keep chilled in the refrigerator.

The Garlic Box of Hensall, Ontario, uses Ontario-grown garlic in all of their products.


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