Delicious salad of lettuce, tomato, avocado, and queso fresco, all topped off with a lime-honey vinaigrette! Great on a hot day or with spicy foods!
Imprimer cette page Recipe type:
StarterNumber of serving: 6Preparation time:
10 Minute(s)Cook time:
For the Vinaigrette:
2 tablespoons freshly squeezed lime juice
2 tablespoons white distilled vinegar
1/2 teaspoon honey or brown sugar (or more, to taste)
1 1/2 teaspoons Kosher or sea salt
1/2 teaspoon freshly ground black pepper
5 tablespoons canola oil
5 tablespoons olive oil
For the Salad:
2 Boston lettuce heads, leaves rinsed and drained
1 pound round tomatoes, about 2, quartered, seeded, and sliced
1 large avocado, halved, pitted, meat scooped out and sliced
8 ounces queso fresco cheese, may substitute farmers cheese
Optional ingredients: scallions, jicama, thinly sliced radishes (as I did here), etc.
For the Vinaigrette
Mix the lime juice, mustard, honey, salt and pepper in a mixing bowl and thoroughly mix with a whisk or fork. (Or use a food processor, blender, or lidded jar.) Slowly pour in the canola oil and olive oil, mixing continuously until emulsified. Use right away or store, covered, in the refrigerator. If refrigerated, mix thoroughly before using to re-emulsify.
For the Salad
Place the lettuce leaves and tomatoes in a salad bowl. Add some of the vinaigrette and gently toss, so that the salad is moist, but not soaked. Place the avocados and crumbled cheese on top. Drizzle some more vinaigrette on top and serve!