Avocados with Tomato Relish
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Avocados with Tomato Relish
YIELD Makes 4 servings
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INGREDIENTS
| 1 | tablespoon cider vinegar |
| 1 | tablespoon fresh orange juice |
| 1 | teaspoon grated orange peel |
| 1/4 | teaspoon salt |
| Dash black pepper | |
| 3 | tablespoons olive oil |
| 3 | fresh plum tomatoes (about 1/2 pound) |
| 1/4 | cup coarsely chopped fresh cilantro |
| 2 | tablespoons finely chopped mild red onion |
| 1 | fresh jalapeño pepper,* seeded and finely chopped |
| 2 | large, firm ripe avocados |
| 2 | cups shredded iceberg lettuce |
| Cilantro sprig, orange peel and tomato slice for garnish | |
PREPARATION:
- Mix vinegar, orange juice, orange peel, salt and black pepper in medium bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
- Add tomatoes, chopped cilantro, onion and jalapeño pepper to dressing; toss lightly to mix. Let stand, covered, at room temperature up to 2 hours to blend flavors.
- Just before serving, cut avocados lengthwise into halves; remove and discard pits. Pare avocados and cut lengthwise into 1/2-inch-thick slices.
- Arrange avocados over lettuce-lined plates; top with tomato relish. Garnish, if desired.
This recipe appears in:
Mexican