1 1/2 pounds green (unripe) tomatoes, cut into wedges
Kosher salt
Juice of 1 lime
1 teaspoon dijon mustard
1 tablespoon honey
1 small jalapeño pepper, seeded and minced
1 tablespoon fresh thyme, minced
Freshly ground pepper
1/4 cup extra virgin olive oil
2 avocados
2 cups mache or Bibb lettuce leaves
Instructions
Put the tomatoes in a bowl and sprinkle with 1 teaspoon salt; let sit
30 minutes.
Meanwhile, whisk the lime juice, mustard, honey, jalapeño, thyme,
1/2 teaspoon salt, and pepper to taste in a large bowl. Gradually
pour in the olive oil, whisking constantly until emulsified.
When ready to serve, halve the avocados, remove the pits, peel, and
thinly slice. Add to the bowl with the dressing, then add the lettuce
and tomatoes. Gently toss to coat. Season with salt and pepper.
Originally Submitted
7/17/2013
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