Go Back

Cooking for Salud! Avocado and Tomato Salad with Lime and Cilantro Oil

Created by Chef Maylin Navarro
Print Recipe
Course Main Course, Salad, Side Dish
Servings 4

Equipment

  • food processor

Ingredients
  

  • 1 bunch cilantro
  • 1 english or hot house cucumber cut into cubes
  • 2 cups baby heirloom tomatoes cut in half
  • 2 avocados cut in cubes
  • 1 cup queso fresco cut into 1” cubes
  • 1 cup extra virgin olive oil
  • 2 limes zested
  • 1/3 cup lime juice
  • 1 medium shallot minced
  • 1½ teaspoons honey or agave nectar
  • 1 serrano pepper seeded and minced
  • 1 cup toasted pepitas pumpkin seeds
  • 1 teaspoon Dijon mustard
  • ½ red onion julienned
  • pinch of salt for dressing
  • Fleur de Sel as needed, as a garnish

Instructions
 

  • For the cilantro oil, bring 2 cups of water to a boil and quickly add half of the cilantro leaves for 10 seconds. Remove leaves and submerge into an ice bath for 10 seconds, drain water, and place in a food processor. Strain cilantro oil through a fine sieve. Set aside.
  • For the dressing, combine minced shallots, lime juice, dijon mustard, honey/agave nectar with a pinch of salt in a bowl and whisk. Slowly, add olive oil a little at a time while emulsifying. Season to taste and set aside.
  • For the salad, toss the tomatoes, avocado, cucumber, red onion, lime zest and minced serrano with dressing. Season to taste with Fleur de Sel and garnish with chopped fresh cilantro, queso fresco, toasted pepitas and cilantro oil.
Keyword avocado, cilantro, cilantro oil, salad, tomato