Summer Tomato Salad with Jicama and Avocado
TOTAL TIME : 15 mins
SERVINGS : 6-8
INGREDIENTS 1 pound heirloom tomatoes, cut into bite-size pieces (about 3 cups) 1 1/2 cups sliced English cucumbers 1/2 cup thinly sliced red onion, rinsed under cold water 1/2 cup matchstick-cut jicama 1/3 cup thinly sliced radishes 1 medium avocado, cut crosswise into 1/3-inch-thick slices 1/4 cup extra-virgin olive oil 3 tablespoons fresh lime juice 1 1/2 teaspoons kosher salt 1/4 cup loosely packed fresh cilantro leaves Flaky sea salt, for finishing
Arrange tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a serving platter. Whisk together olive oil, lime juice, and kosher salt; drizzle dressing over vegetables. Sprinkle with cilantro leaves, and season to taste with flaky sea salt. RECIPE COURTESY OF FOODANDWINE.COM
INGREDIENTS 1 pound heirloom tomatoes, cut into bite-size pieces (about 3 cups) 1 1/2 cups sliced English cucumbers 1/2 cup thinly sliced red onion, rinsed under cold water 1/2 cup matchstick-cut jicama 1/3 cup thinly sliced radishes 1 medium avocado, cut crosswise into 1/3-inch-thick slices 1/4 cup extra-virgin olive oil 3 tablespoons fresh lime juice 1 1/2 teaspoons kosher salt 1/4 cup loosely packed fresh cilantro leaves Flaky sea salt, for finishing
Arrange tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a serving platter. Whisk together olive oil, lime juice, and kosher salt; drizzle dressing over vegetables. Sprinkle with cilantro leaves, and season to taste with flaky sea salt. RECIPE COURTESY OF FOODANDWINE.COM