© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

The combination of tomatoes, kiwi and crisp fried capers might sound odd, but it worked like a charm. I use a mix of dark coloured heirloom tomato and regular grape and cherry tomatoes, but any quality tomatoes will work just as fine. Feel free to throw in some avocado for an extra boost of potassium. The salad is light, fresh and full of flavour. Serve it as an appetizer or as an accompaniment to meat.

50 g Capers, rinsed and patted dry
3 tbsp Avocado oil for frying
300 g Dark coloured tomatoes, sliced (or heirloom tomato of your choice)
100 g Grape tomatoes, halved
100 g Cherry tomatoes, halved
2 Kiwi, ripe yet firm, peeled and sliced 1 Fresh lime, zested and juiced
Celtic grey sea salt
Freshly milled black pepper
2 tbsp Tarragon, chopped
2 tbsp Eextra virgin olive oil

Drain the brined capers, rinse and pat dry with a paper towel. Heat avocado oil in a small saucepan or skillet over medium-high heat. When the oil is hot, add in capers and fry, swirling the pan gently, until golden brown. Using a slotted spoon, transfer the capers to a plate lined with paper towels to drain. Set aside to cool briefly before using.
Place the sliced tomato, lime juice, sea salt and black pepper in a large bowl and gently toss to combine. Arrange tomatoes and kiwi on a large patter and divide into two plates.
Sprinkle crispy capers over the salad. Top with chopped ...