Mexican Avocado Salad Recipe
Half an avocado overflowing with diced heirloom tomato, tangy cotija, and minced jalapeno tossed with a lovely citrus vinaigrette.
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Ingredients
Citrus vinaigrette
- citrus zest - from the fruit prior to squeezing
- ¼ cup fresh citrus juice - (see notes)
- 1 tablespoon white wine or rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon agave nectar
- ½ cup cilantro (leaves only) - very finely chopped
- sea salt/fresh ground pepper - to taste
Mexican Avocado Salad
- 2 medium firm but ripe avocados - halved lengthwise and pit removed
- 1 cup tomatoes - 1/2" dice (see Ingredients Notes in post)
- 1 orange - peeled and chopped
- 1 jalapeno, Fresno, or serrano pepper - finely minced
- 2 ounces cotija - small dice or crumbled
- 1 scallion - chopped
- a few grinds sea salt and fresh ground pepper
- chopped cilantro - to garnish
Instructions
Citrus Vinaigrette
- Combine all ingredients in a mason jar (or similar). Shake vigorously. Taste for sweetness and seasoning. Set Aside.
Mexican Avocado Salad
- Using a spoon, carefully remove the avocado halves from their skins.
- Combine tomatoes, orange, cotija, cilantro, scallions, and chile pepper in a medium prep bowl. Toss well. Season lightly (vinaigrette is seasoned to taste already).
- Spoon the tomato mixture into the avocado halves.
- Pour the vinaigrette over the tomato mixture. Garnish with chopped cilantro if desired.
Notes
Don't forget to zest the citrus before squeezing!
Nutrition
Calories: 245kcal | Carbohydrates: 16g | Protein: 6g | Fat: 18g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com