In this avocado salad, creamy avocados are paired with tomatoes, cucumber and crumbled cotija cheese, then gently tossed with a light dressing of honey, lime juice and cilantro.
It is hard not to start salivating when the words Cinco de Mayo (literal translation "Fifth of May") are mentioned. I mean, really, you just can't beat a celebration that involves margaritas and pounds of guacamole made from perfectly ripe avocados. Of course, this holiday is not just about food.
It is commonly, and incorrectly, thought that Cinco de Mayo is Mexico's Independence Day. However, it is the commemoration of the victory of the Mexican militia over French forces in 1862 at the Battle of Puebla.
If you are going to be indulging in dishes laden with melted cheese and rich mole sauces, it would be prudent to serve something on the lighter side to provide some balance in the meal. This salad is not a traditional Mexican dish, but uses some flavors reminiscent of the cuisine. In fact, this vegetable dish could be seen as a spin-off of a Greek salad. Ripe avocados are paired with tomatoes, cucumber and crumbled cotija cheese, then gently tossed with a light dressing of honey, lime juice and cilantro.
Make the dressing
In a small bowl, whisk together fresh lime juice, honey and salt. While whisking constantly, slowly pour in the olive oil until combined. Stir in cilantro and minced jalapeno.
Make the salad
In a medium bowl, gentle toss together tomato, cucumber, avocado and cotija cheese.
Pour in dressing a little bit at a time, tossing to combine and tasting to determine the amount of desired dressing. Serve.
Other recipes for Cinco de Mayo
Roasted Tomatillo Shrimp Tacos with Honey-Lime Slaw
Rick Bayless' Smoky Peanut Mole with Pork Tenderloin
Printable Recipe
Avocado Salad with Tomato
Ingredients
The dressing:
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons honey or agave nectar
- ¼ teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced cilantro
- 1 teaspoon minced jalapeño pepper adjust to taste
The salad:
- 3 cups chopped English cucumber 1-inch pieces
- 2 cups chopped tomato 1-inch pieces
- 2 Hass avocados cut into 1-inch pieces
- â…“ cup crumbled Cotija cheese
Instructions
The dressing:
- In a small bowl, whisk together fresh lime juice, honey and salt. While whisking constantly, slowly pour in the olive oil until combined. Stir in cilantro and minced jalapeno.
The salad:
- In a medium bowl, gentle toss together tomato, cucumber, avocado and cotija cheese. Pour in dressing a little bit at a time, tossing to combine and tasting to determine the amount of desired dressing. Serve.
Notes
Nutrition
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Wendy (The Local Cook)
I have not tried Cojita cheese before, but might need to since this salad looks wonderful! Thank you so much for linking to the salad recipes roundup.
Frank
Making Mexican at home is so easy—and so much *better*—than eating it out (most of the time, anyway) that I'm surprised more people don't do it.
Anyway, this salad looks wonderful. Tomato and avocado were made for each other, of course, but the sprinkling of cotija really brings it to another level. Yum!
Kristi Rimkus
Simple and refreshing salad. I could easily make a meal of this with some baked whole grain tortilla chips!
Delishhh
Ohh just fabulous. This is not only perfect for Cinco de Mayo but all the time. My type of salad.
Megan
I've never heard of cotija cheese, but anything with avocado in it must go in my recipe book! This looks great!
Dara (Cookin' Canuck)
Thanks, Megan. Cotija cheese is a Mexican cheese that has a similar taste as feta cheese. If your supermarket carries queso fresco cheese, it is likely that they also carry Cotija.