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Tomato, Avocado, and Queso Fresco Cheese Salad

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 6


1 3/4 pounds (3 to 4 medium) tomatoes, cut crosswise into 1/2 inch thick slices

coarse salt and freshly ground pepper

1 ripe avocado, halved lengthwise, pitted, peeled, cut lengthwise into 1/2 inch thick slices, and halved crosswise

1/2 lime

6 ounces Queso Fresco

1 small bunch fresh cilantro, separated into small sprigs

for drizzling Extra Virgin Olive Oil

Adapted From:

A Mexican-style Caprese Salad. Delicious with a glass of Rose wine or a pilsner beer. 
Arrange tomatoes on a platter. Season with salt.

Arrange avocado slices on top of tomatoes, dividing evenly.

Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves.

Refrigerate, covered, until ready to serve (up to 1 hour).

Season with salt and pepper, and drizzle with oil before serving.