Recipe: Tomato and Avocado Salad with Queso Fresco | KCET
Recipe: Tomato and Avocado Salad with Queso Fresco
This recipe was originally published on patijinch.com.
Tomato and Avocado Salad with Queso Fresco
Ensalada de Jitomate y Aguacate con Queso Fresco
- 4 large beefsteak or heirloom tomatoes cut into wedges
- 1/4 red onion slivered
- 1 ripe avocado sliced
- 1/2 teaspoon kosher or sea salt plus more to season the dressing
- Freshly cracked black pepper to taste
- 2 tablespoons white distilled vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon brown sugar
- 1/4 cup extra virgin olive oil
- 1/2 cup queso fresco crumbled
Arrange the tomatoes, onion and avocado on a platter. Season with 1/2 teaspoon salt and a few cracks of pepper.
In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.
Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. Finish with a little more salt and pepper. Serve at room temperature.
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