Deconstructed Guacamole Salad Recipe

Servings: -6

Author: Pamela

4 medium tomatoes cored and cut into wedges or 1 ½ pints of cherry tomatoes, halved
½ small red onion sliced very thinly (soaked in ice water for 15 minutes to tone down the onion flavor, if desired)
½ jalapeño seeded and finely chopped (optional)
3 medium or large ripe avocados pitted, skin removed and sliced crosswise into ½-inch slices
a handful of whole cilantro leaves
2 Tablespoons freshly squeezed lime juice
¾ teaspoon of sea salt
a few grinds of freshly ground black pepper
a few drops of hot sauce
3 Tablespoons unrefined cold pressed extra-virgin olive oil
optional: serve with broken corn tortilla chips on top or around the side of the salad

Place the tomatoes, red onion and jalapeño on a platter. Arrange the avocado slices on top. Scatter the cilantro leaves all over.
Whisk together the lime juice, salt, hot sauce and oil together and drizzle all over salad. It’s best not to toss this salad, otherwise the avocados will get messy. Taste for seasoning and add additional salt if necessary. A sprinkle of flaky sea salt is nice.
Serve with tortilla chips on the perimeter of the platter or crushed on top, if desired.

The amounts for the ingredients are merely guidelines. Feel free to adjust quantities to suit your taste.