Ripe, unblemished avocados and vine-ripened tomatoes are one of those culinary "marriages" that are made to go together. This simple salad focuses on using the choicest ripe ingredients. A fresh vinaigrette invigorated with lime zest makes it simply irresistible.
Serves 4 as a side dish Prep time: 10 minutes
1 tbsp hulled unsalted pumpkin seeds
2 large ripe, unblemished avocados
4 ripe beefsteak tomatoes, about 21/4-21/2lb (1-1.1kg), thinly sliced
2 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp tequila (optional) grated zest and juice of 1/2 lime sea salt and freshly ground black pepper
1 In a small dry frying pan over medium heat, toast the pumpkin seeds for a couple of minutes, stirring occasionally, until they start to pop, being careful not to burn them. Turn into a small bowl, and set aside.
2 To make the dressing, whisk together the oil, vinegar, tequila (if using), lime zest, and a squirt of lime juice in a small bowl. Season with salt and pepper. Taste, and adjust the seasoning if needed.
3 Halve, peel, and pit the avocados, and cut into slices lengthwise. Arrange alternating layers of avocado and tomato slices on a serving dish or platter, and drizzle the vinaigrette over the top. Scatter with the reserved toasted pumpkin seeds, and serve immediately.
Works well with
Beefsteak (pp52-63) Cherry (pp36-51)
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