Tomato, Avocado and Roasted Poblano Salad
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Tomato, Avocado and Roasted Poblano Salad
Rated 5.0 stars by 1 users
Category
Salads
Author:
Submitted by Corporate Chef Andy Stewart
Ingredients
- ripe tomato wedges
- avocado slices
- roasted poblano chili, julienne
- Cojita or Blanco cheese,
- fresh cilantro
- salt and fresh ground black pepper to taste
Lime and Mustard Vinaigrette
Directions
- Layer the tomato avocado and poblano with the cheese then drizzle Lime and Mustard Vinaigrette over all and garnish with cilantro, salt and pepper.
- Whisk together lime juice, zest, mustard, vinegar salt and pepper. While whisking slowly drizzle oils to emulsify.
Recipe Note
Pictured with Cilantro & Lime Rice