Ingredients:
- 24 cherry tomatoes, quartered
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ medium onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- ¼ medium head iceberg lettuce, cut into ½-inch ribbons
- 2 ripe avocados, seeded, peeled, and chopped
- Combine tomatoes, oil, vinegar, salt, and pepper in a medium bowl
- Let stand at room temperature for 1 hour.
- Add onion, jalapeño and cilantro; toss well.
- Arrange lettuce on a platter and top with avocado.
- Spoon tomato mixture on top and serve.
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