Tomato and Avocado Salad with Lime Vinaigrette

ingredients

Salad

• 1 pint grape tomatoes, halved
• 2 ripe avocados, cut into 1/2 inch cubes
• 2 green onions, finely chopped
• 1/4 cup fresh mint leaves, torn
• 1 cup homemade croutons
• 4 cups washed greens, such as arugula, watercress, escarole, and/or baby lettuces. A good combo is Ready Pac Santa Barbara Mix.

Lime Vinaigrette

• 1/2 Tsp finely minced garlic
• 2 Tsp Stonewall Kitchen Champagne Shallot Mustard
• Zest of 1/2 lime
• 3 Tbsp freshly squeezed lime juice
• 1 Tbsp white wine vinegar
• 1/2 cup vegetable or olive oil, or a combination
• Pepper
• Dash of cayenne pepper
• Stonewall Kitchen Maine Sea Salt

directions

For the Vinaigrette:

1. In a non-reactive bowl, combine the garlic, mustard, lime zest and lime juice, vinegar, and a good pinch of salt and pepper.
2. Slowly add the oil in a steady stream, whisking until incorporated.
3. Add a pinch of cayenne and taste for seasoning. You may need to add more salt and lime juice. Set aside.

For the Salad:

1. Toss the tomatoes and green onion with a few tablespoons of the dressing.
2. Toss the greens with a few tablespoons of the dressing and divide among 6 salad plates.
3. Just before serving, add the croutons to the tomatoes and drizzle with more dressing.
4. Add the avocado and toss once to coat.
5. Top the greens with the avocado/tomato mixture, and garnish with the torn mint leaves and a sprinkling of sea salt.