|Fresh vegetable stack|
As I was trying to name this recipe, I starting thinking about whether I should call tomatoes a fruit or vegetable and did a little research. I discovered that the US Supreme Court actually looked at this very issue. The Court ruled in Nix v Hedden, 149 US 304 (1893) that while the tomato is technically a fruit, under customs regulations it should be classified (as thus taxed) as a vegetable and not a fruit. I recommend clicking the link and reading the case-- it is a short case and a fun bit of history. So from a botanical standpoint these should really be fruit stacks and not veggie stacks but from a legal perspective they are veggie and fruit stacks.
1 Clove of Garlic
1/4 Cup (60 ml) of Lime Juice
2 Tbsp of Honey
3 Tbsp of Rice Wine Vinegar
1/2 Cup (10 g) of Cilantro
1/3 Cup (80 ml) of Vegetable or Canola Oil
Place all of the ingredient except the oil in a food processor and combine. Once the garlic is chopped and the cilantro is in small pieces, slowly add the oil (in a steady stream). Set aside. Note: If you don't want to make your own dressing, Trader Joe's Cilantro Dressing is a great substitute.
The Layers (All in Separate Bowls)
2 Cups of Cooked Basmati or Jasmine Rice (1 Cup (180 g) Uncooked) (Mixed with 3 Tbsp of Dressing) Chill while you are making the other layers
1 Cup (150 g) of Diced Tomato (Mixed with 2 Tbsp of Dressing)
1 Cup (130 g) of Diced Cucumber (Peeled and seeds Removed) (Mixed with 2 Tbsp of Dressing)
1 Avocado (155 g), Diced (Mixed with 2 Tbsp of Dressing)
1 Cup (155 g) of Diced Mango (Mixed with 2 Tbsp of Dressing)
|The assembly line is ready|
Line a plate with salad greens (I used baby spinach and arugula). Place PVC pipe or food ring on top of the greens. Place a couple of spoonfuls of rice in the bottom of the PVC pipe and press down. Add the layers in the following order (press down after each addition): tomatoes, cucumber, avocado, and mango.
|View from the top|
|It didn't fall down|