Tri-Color Salad with Fresh Cheese and Lime-Honey Vinaigrette
Here is the secret vinaigrette from our home, which I measured, so you can make it if you please. You can substitute the honey with brown sugar, the main point being, that you need a bit of sweet to make the rest of the ingredients shine through. I added Boston lettuce, tomato and Mexican avocado here, but you can play with more ingredients that you may have at home: asparagus, scallions, jícama, to name some…
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 heads boston lettuce (rinsed and drained)
- 1 lb tomatoes (about 2, quartered, seeded and sliced)
- 1 large Mexican avocado (halved, pitted, meat scooped out and sliced)
- 8 oz queso fresco (fresh cheese, may substitute with farmers cheese or feta cheese)
- 2 tbsp fresh squeezed lime juice
- 2 tbsp white distilled vinegar
- 1/2 tsp honey or brown sugar
- 1+1/2 tsp dijon mustard
- 1+1/2 tsp kosher or sea salt
- 1/2 tsp black pepper (freshly ground)
- 5 tbsp vegetable oil
- 5 tbsp olive oil
Instructions
- 1
Place lime juice, vinegar, mustard, honey, salt and pepper in a mixing bowl and thoroughly mix with a fork. Slowly pour safflower or vegetable oil and olive oil as you mix with a fork or whisk, emulsifying the ingredients so that they are well combined. You can also place all the ingredients in a tupperware or jar and shake until well mixed.
- 2
You may make the vinaigrette ahead of time, but be sure to cover and refrigerate. Whisk it again or shake it in a closed container so that it is emulsified before you add it to the salad.
- 3
Place the lettuce leaves and tomatoes in a salad bowl. Add some of the vinaigrette and gently toss, so that the salad is moist but not soaked. Place the avocados and crumbled cheese on top. Drizzle some more vinaigrette on top and serve.