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Published: Tuesday, 7/25/2006

Tomato and Avocado Salad with Lime-Herb Dressing

For the lime-herb dressing:

1 tablespoon chopped mint

1 tablespoon chopped marjoram

1/2 cup chopped cilantro

4 to 5 tablespoons olive oil

1 jalapeno chile, finely diced, optional

4 to 5 tablespoons fresh lime juice

1/4 teaspoon sea salt

For the salad:

1 1/2 pounds tomatoes

1 large avocado, peeled

1 cucumber, peeled

1 sweet pepper, bell

1/2 small sweet onion, finely diced

2 cups chopped romaine hearts

Sea salt

8 large pimiento-stuffed olives, sliced

2 ounces feta cheese, crumbled

Combine all dressing ingredients in a bowl. Taste to make sure there is enough acid. Cut tomatoes, avocado, cucumber, and pepper into bite-sized pieces and put them in a roomy bowl with the onion. Add the lettuce and a few pinches of salt. Toss, add the dressing, salt lightly, and toss again with the olives and feta cheese. Pile on plates and serve.

Yield: 3 to 4 servings

Source: Local Flavors: Cooking and Eating From America's Farmers' Markets by Deborah Madison (Broadway, $39.95)



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