INGREDIENTS
1
tablespoon cider vinegar
1
tablespoon fresh orange juice
1
teaspoon grated orange peel
1/4
teaspoon salt
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.
PREPARATION:
- 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.
This recipe appears in:
Mexican
