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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 5m
Cook 5m
Yield 6 servings
Source: patijinich.com
Ingredients
- 2 heads boston lettuce (rinsed and drained)
- 1 pound tomatoes (about 2, quartered, seeded and sliced)
- 1 large Mexican avocado (halved, pitted, meat scooped out and sliced)
- 8 ounces queso fresco (fresh cheese, may substitute with farmers cheese or feta cheese)
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons white distilled vinegar
- 1/2 teaspoon honey or brown sugar
- 1 1/2 teaspoons dijon mustard
- 1 1/2 teaspoons kosher or sea salt
- 1/2 teaspoons black pepper (freshly ground)
- 5 tablespoons vegetable oil
- 5 tablespoons olive oil
Instructions
- To make the vinaigrette:
To make the vinaigrette:
- To make the salad:
To make the salad: