Mexican cuisine · Salads & Mezze

Ensalada de Aguacate y Jitomate

Avocado wedges and ripe tomatoes with red onion, cilantro, and oregano, dressed simply with lime and oil.

Ingredients · for 4 servings

• 3 ripe avocados
• 500 g ripe tomatoes
• 1 red onion
• 2 limes
• 4 tbsp good olive oil
• 1/2 bunch cilantro
• 1 tsp dried oregano
• 1 serrano chile
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Slice the red onion into paper-thin rings, toss with the juice of one lime and a pinch of salt, and let sit for 10 min. until soft and pale pink.
2. Cut the tomatoes into wedges about 1 cm thick, removing the core roughly, and season the wedges lightly with salt.
3. Halve the avocados, remove the pit, scoop out the flesh with a spoon, and cut into wedges of even thickness.
4. Slice the serrano chile into thin rings and rub the oregano between your fingers over the ingredients to release its aroma.
5. Arrange the tomato and avocado wedges alternately on a flat platter, scatter the marinated onions with their lime juice on top, and drizzle with the olive oil.
6. Sprinkle with chile rings, cilantro leaves, coarse sea salt, and pepper, arrange with the remaining lime wedges, and serve immediately.