Mexican Tomato Salad
4 servings
This Mexican tomato salad (ensalada de tomate), is made with sweet cherry tomatoes, grilled corn, onions, and avocado. All coated with a tangy lime dressing!
Equipment
- 1 large salad bowl
Ingredients
- 1 pound cherry tomatoes (halved)
- 2-3 cups iceberg lettuce (torn into bite-sized pieces)
- 1 cup grilled corn
- 1 large ripe avocado (diced)
- 1 jalapeño pepper (seed & membranes removed, chopped)
- 1 cup red onion (thinly sliced)
For the dressing
- 3 Tablespoons extra virgin olive oil
- 1 lime (juice)
- 2 Tablespoon cilantro (chopped)
- 1 teaspoon oregano
- 1-2 cloves garlic (minced)
- pinch of ground cumin
- ½ teaspoon chili powder
- 1 ½ teaspoons agave syrup (or honey)
- salt and pepper (to taste)
Instructions
- In a small jar, place olive oil, lime juice, minced garlic, ground cumin, chili powder, oregano, cilantro, and agave syrup or honey.
- Close the lid and shake the jar until all ingredients are nicely emulsified.
- Add lettuce to a large mixing bowl along with cherry tomatoes, avocado, red onion, corn, and jalapeño pepper.
- Pour the tangy dressing over the vegetables and toss until everything is nicely coated.
- Adjust salt and pepper if needed. Serve.
Notes
- Look for fresh, ripe tomatoes with bright colors and a firm texture.
- You can also add other types of tomatoes, such as heirloom or grape tomatoes.
- To dry the lettuce leaves, you can either pat them gently with paper towels or use a salad spinner.
- To give a rustic touch to your salad, torn the lettuce leaves with your hands, instead of chopping them with a knife.
Nutrition Information
Serving: 1 serving | Calories: 236kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 317mg | Potassium: 641mg | Fiber: 6g | Sugar: 9g | Vitamin A: 952IU | Vitamin C: 45mg | Calcium: 51mg | Iron: 2mg