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Tomato and Avocado Salad

Ensalada de Jitomate y Aguacate
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.
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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.
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Course; Salad
Cuisine; Mexican