Photo: c. foodblogchef 2020
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Avocado-Tomato Salad (a family recipe from the Dominican Republic)
Serves 4
Ingredients:
1 large Hass Avocado, or 2 small
2 medium tomatoes
½ cup diced red onion
¼ cup diced orange cubanelle pepper (optional)
¼ cup finely chopped cilantro
½ cup olive oil or canola oil
3 tablespoons white wine or rice wine vinegar
1 tablespoon lime juice (optional)
¼ teaspoon coarse Kosher or Sea Salt (or to taste)
1/8 teaspoon black pepper (or to taste)
Preparation:
Slice the tomatoes into ¼ inch rounds and lay them on a serving platter in a single layer; sprinkle with salt and pepper.
Cut the avocado in half lengthwise and remove the pit; place each half face down on a cutting surface and cut the avocado into half inch thick slices lengthwise.
Cut the avocado flesh of each slice at ½ to 1 inch intervals; use a spoon to gently scrape the pieces off the skin into a bowl.
Spread the avocado pieces and diced cubanelle over the tomato slices.
Mix the olive oil, vinegar and lime juice and pour over the avocado and tomato slices.
Sprinkle on the cilantro and refrigerate for an hour to allow the flavors to meld.