Ingredients
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1 tablespoon cider vinegar
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1 tablespoon fresh orange juice
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1 teaspoon grated orange peel
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1/4 teaspoon salt
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black pepper
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3 tablespoons olive oil
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3 fresh plum tomatoes, about 1/2 pound
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1/4 cup coarsely chopped fresh cilantro
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1 medium jalapeno pepper, finely chopped (may remove the seeds for a milder dish)
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2 -3 cups shredded lettuce
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1 small shallot
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2 large firm ripe avocados
Instructions
- Mix the vinegar, orange juice, orange peel, salt and pepper in a medium bowl.
- Gradually whisk in oil until dressing is thoroughly blended.
- Stir in the tomatoes, cilantro, shallot and jalapeno, toss lightly to mix; allow to stand, covered, at room temperature for up to 2 hours to blend flavors.
- Just before serving, cut avocados lengthwise into halves; remove and discard pit, cut the avocados lengthwise into 1/2-inch thick slices.
- Arrange the avocados over chilled, lettuce lined plates; top with tomato relish and garnish with a spring of cilantro, orange peel or tomato wedge.