Prep 10 mins
Cook 0 mins
No added oil here. Just good fat from the avocado. This is a France meets Tex-Mex recipe.
- 4 cups grape tomatoes or 4 cups cherry tomatoes, halved leaving some whole for texture
- 2 ripe avocados, seeded, peeled, and diced
- 1 small red onion, sliced thin
- 1 tablespoon capers
- 1 tablespoon minced jalapeno pepper, seeded
- 1 lemon, juice of
- 1 lime, juice of
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon kosher salt
- ground black pepper
- 2 garlic cloves, minced
- 1 bunch fresh cilantro, chopped 1/3 cup (or parsley)
- Place tomatoes, avocados, and red onions in a bowl.
- Carefully mix remaining ingredients together and pour over the tomato mixture.
- Chill for 30 minutes to let flavors meld.
A twist on traditional guacamole salads. The capers and dijon lend an interesting flavor with the avocado. The raw onion and garlic were a bit too strong for the other ingredients - I would try a little less onion, and let them soak in the citrus for a while before combining the salad. I used chopped full-size tomatoes, and omitted the cilantro.
This is WONDERFUL! I will be making this regularly this summer and only hope my cherry tomato plants can keep up with how often I will want to make this. LOL I reduced the amounts to make a small bowl for lunch today. My avocado was at its perfect state of ripeness & some melded with the dressing into this delicious creamy coating on the veggies. I added one pkt of splenda to cut the tang from the amount of lemon/lime. This is definitely a KEEPER!
My husband had fourths. That's when you know you're eating a good salad. I was out of red onion and didn't know it and substituted 2 shallots. I think I would use shallots exclusively as I was thinking as I took bite after bite that red onion would be overpowering. My fresh jalapeno wasn't salvageable and I added a good squirt of green Tabasco sauce to the salad dressing as a replacement. Reviewed for ZWT 2009. Thank you, Rita!