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Tomato and Avocado Salad |
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Serves: 4
Print this Recipe
(Ensalada de Jitomate y Aguacate)
Category: Vegetable Salads
Vine-ripened tomatoes are key to this beautifully composed salad. The combination of tomatoes, avocados, and onions with lime and jalapeños appears all over Mexico.
1 large jalapeño pepper, seeded, veins removed and minced
1 tablespoon fresh lime juice
2 teaspoons unseasoned rice vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt, or to taste
3 large ripe tomatoes, cut into wedges
1 small white onion, peeled and thinly sliced
2 medium avocados (Hass variety preferred), peeled and sliced
Freshly ground pepper, to taste
1/4 cup chopped fresh cilantro
1. In a medium bowl, whisk together the chile, lime juice, vinegar, and oil. Season with salt. On a large serving platter, arrange the tomatoes, onion, and avocado in overlapping rows.
2. Whisk the dressing again to recombine, and spoon all over the salad. Sprinkle with more salt, if desired, pepper, and cilantro and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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