Half an avocado overflowing with diced heirloom tomato, tangy cotija, and minced jalapeno tossed with a lovely citrus vinaigrette. This Veracruz style salad is a perfect accompaniment to your healthy Mexican main dish!
Combine all ingredients in a mason jar (or similar). Shake vigorously. Taste for sweetness and seasoning. Set Aside.
Using a spoon, carefully remove the avocado halves from their skins.
Combine tomatoes, cotija, and pepper in a medium prep bowl. Toss well. Season lightly (vinaigrette is seasoned to taste already).
Pour the vinaigrette over the tomato mixture, and gently fold to combine.
Spoon the tomato mixture into the avocado halves. Spoon any remaining vinaigrette over top. Garnish with chopped cilantro if desired. Enjoy!
I used blood orange and meyer lemon as they're in season here (as I'm writing the post). Any orange or tangerine should be an easy substitution. You can also use a combination. The agave nectar will probably need to be adjusted for lemon and lime juice. Grapefruit juice is another nice option. Taste and adjust the sweetener (salt and pepper too)! Don't forget to zest the citrus before squeezing.
I've used both full-sized heirloom tomatoes and tiny heirloom tomatoes. I love a variety of colors. Use the freshest, most flavorful you can find in any combination. You want to cut them pretty small to make the salad easier to eat.
You probably know your heat level preference better than I. ;-) Choose accordingly. If you just can't handle heat at all, omit the pepper.
Macronutrients (approximation from MyFitnessPal): 245 calories; 6 g protein; 16 g carbohydrates; 18 g fat.