Ensalada de Jitomate y AguacateVine-ripened tomatoes are key to this beautifully composed salad. The combination of tomatoes, avocados, and onions with lime and jalapeños appears all over Mexico.
Tomato and Avocado Salad
Ensalada de Jitomate y AguacateVine-ripened tomatoes are key to this beautifully composed salad. The combination of tomatoes, avocados, and onions with lime and jalapeños appears all over Mexico.
Ingredients
Makes 4 servings
- 1 large jalapeño chile seeded, veins removed and minced
- 1 tablespoon fresh lime juice
- 2 teaspoons unseasoned rice vinegar
- ½ cup extra-virgin olive oil
- ½ 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
- ¼ cup chopped fresh cilantro
Instructions
- 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.
- Whisk the dressing again to recombine, and spoon all over the salad.
- Sprinkle with more salt, if desired, pepper, and cilantro and serve.