A colourful and refreshing Mexican-inspired salad that mixes three types of tomatoes with crisp lettuce, pink onions, and crunchy pumpkin seeds. The creamy avocado dressing provides an ideal steadiness of tang and spice, making this salad each nutritious and scrumptious.
Mexican Tomato and Lettuce Salad is my go-to recipe once I need one thing mild but satisfying. I found this recipe throughout a summer time cookout, and it’s been a household favourite ever since. The combo of various tomatoes creates stunning colours, whereas the avocado dressing brings every thing along with its creamy texture and zingy taste.
Concerning the Recipe
This salad stands out as a result of it makes use of three various kinds of tomatoes, every bringing its personal taste and texture. The witlof provides a slight bitter word that balances the candy tomatoes completely. The selfmade avocado dressing is what makes this salad particular – it’s creamy, tangy, and only a bit spicy from the candy chili sauce.
Mexican Tomato and Lettuce Salad
Related Recipes
- Basic Mexican Bean Salad
- Southwestern Chopped Salad
- Avocado and Corn Salad
Nutrient Advantages
This salad is full of nutritional vitamins A and C from the tomatoes, wholesome fat from the avocado, and protein from the pumpkin seeds. The number of greens gives fiber and antioxidants, whereas the olive oil provides heart-healthy fat.
Mexican Tomato and Lettuce Salad
A colourful and refreshing Mexican-inspired salad that mixes three types of tomatoes with crisp lettuce, pink onions, and crunchy pumpkin seeds. The creamy avocado dressing provides an ideal steadiness of tang and spice, making this salad each nutritious and scrumptious.
Elements
- 200 gms Cherry Tomatoes
- 200 gms Yellow Tomatoes
- 2 Inexperienced Tomatoes (massive)
- 2 Witlof
- 1 Oak Leaf or Coral Lettuce (small)
- 120 gms Salad Leaves
- 2 to three Purple Onions (minimize into rings)
- 1/4 cup Pumpkin Seeds (roasted or fried in oil)
For the Dressing:
- 1 Avocado (massive)
- 1 tbsp Lemon Juice
- 2 tbsp Mild Olive Oil
- 2 tsp Candy Chilli Sauce
- 1 clove Garlic (crushed)
- 2 tbsp Coriander Leaves
- Bitter Cream (optionally available)
Directions
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Lower the cherry and yellow tomatoes in half.
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Place them in a strainer over a bowl to gather their juices.
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Finely chop the inexperienced tomatoes and add to the strainer.
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Unfold the witlof and lettuce leaves on a platter.
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Scatter the onions and tomatoes over, reserving the tomato juice.
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To make the dressing, mash the avocado flesh in a small bowl.
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Add the reserved tomato juice, plus the lemon juice, olive oil, chilli sauce, garlic and coriander.
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Whisk until creamy.
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Add further lemon juice if wanted and sufficient water or bitter cream to make a clean, creamy consistency.
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Spoon dressing over the salad.
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Scatter the pumpkin seeds.
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Serve.
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Regularly Requested Questions
Can I make this salad forward of time?
You’ll be able to prep the greens forward, however make the dressing and assemble the salad simply earlier than serving to maintain every thing recent and crisp.
What can I substitute for witlof?
Belgian endive or radicchio work properly as substitutes, providing comparable crisp texture and slight bitterness.
How spicy is that this salad?
The spice degree is gentle and comes from the candy chili sauce within the dressing. You’ll be able to alter it to style or omit it fully.
