While I was in Mexico, I had a very tasty salad at a restaurant near my apartment. I consisted simply of avocados, tomatoes and cheese in a vinaigrette dressing. Yesterday I tried to replicate it at home.
I chopped three avocados and three ripe tomatoes. I wasn't sure what kind of cheese to buy. I ended up getting a chunk of sharp provolone. It proved to be a good choice. It was rather salty and went well with the bland flavor of the avocados. For the dressing, I used organic apple cider vinegar, and I squeezed in the juice of one half of a lime. I added also mixed in a spoonful of vinegar from a can of pickled serrano peppers that I had opened in order to add a bit of heat. I added some sugar. (I used stevia instead.)
The finished product was very good. I didn't duplicate exactly the taste of the salad I had in Mexico (the dressing, I think was different), but I came close. It is definitely a recipe that I will make again, especially when I have moved to Mexico City.
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