Tuesday, April 21, 2015
Current Weather
Loading Current Weather....
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)

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.