Mexican Tortilla, Avocado and Blanched Tomato Salad
Looking for something other than guacamole to serve with your next Mexican meal?
Well here’s a very easy Mexican salad that will match perfectly with your next south of the border dinner.
Mexican salads are rarely complex, but they are generally light and refreshing and make a good foil to heavier fare. Most are dressed only with a little lime juice and salt, or if you want to get fancy, with a little olive oil as well!
Here’s one that can stand in either as an appetizer or as a side dish salad. If making for an appetizer, use the tortillas, if making for a side dish salad – don’t use the tortillas.
Flour Tortilla, Avocado, Onion and Blanched Tomato Salad
This salad was inspired by one described by Mexican chef Roberto Santibanez
See how to peel a tomato if you don’t know how to blanch and peel one.
- 3 flour tortillas
- 5 plum tomatoes, blanched, peeled and roughly sliced
- 2 haas avocados, peeled and chopped into cubes
- A few sprigs of cilantro
- 3 Tbls of fresh lime juice
- 2 Tbsl of extra virgin olive oil
- Romaine lettuce
- Salt and pepper
- Slice the red onion into very thin slices and place in a colander, and then run under cold running water for a minute or so. (Running under cold water, or even soaking a bowl of water for a few minutes, takes away some of the onion bite and allows for a more harmonic blending of flavors.*)
- Mix the well drained onion slices with the chopped peeled tomato and avocado. Pour on the olive oil and lime juice and mix well, and then taste, and add salt and pepper as necessary. This salad gets better if you let it sit and meld together for 10 or 20 minutes before serving.
- If you are serving this as a side salad, then your work is now done – go and relax and then enjoy your dinner!
For an Appetizer
- If you’re serving this as an appetizer, this brief waiting period gives you the time you need to crisp up the tortillas for cutting into cracker-like wedges.
- Heat a heavy skillet over medium-high, and add the tortillas to the fry pan (in batches) without adding any oil. Let them cook, flipping them occasionally, until they brown up and start to dry and crisp – a couple of minutes. Cut each tortilla into 6 wedges and then serve the tortilla wedges alongside the salad for eating, dip or bruschetta style.
*Ever notice that sometimes when you make salsa in advance it gets too oniony tasting after you take it from the fridge many hours later? Well, you can partially eliminate this problem by giving your sliced or chopped onions a good rinse or soak in cold water prior to mixing them in with your salsa.
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