Avocados with Tomato Relish
Makes 4 servings
|1||tablespoon cider vinegar|
|1||tablespoon fresh orange juice|
|1||teaspoon grated orange peel|
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
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