Avocado Salad with Tomato & Cotija Cheese

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. Store that little gem away for your next game of Trivial Pursuit (serving the opposing team an extra pitcher of margaritas might not hurt either).

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.

This past weekend, I attended Camp Blogaway, set in the mountains near beautiful Big Bear, California. It was a wonderful opportunity to connect with fellow food bloggers, pick up some useful information from the multiple workshops and enjoy the crisp mountain air.

During one of the sponsor presentations, Jan DeLyser of the California Avocado Commission drove home the importance of buying avocados that are grown close to home. Considering that 90 percent of the United States avocado crop is produced in California, these are the avocados that are most likely to be found in your local market. The advantage to buying fruits grown in the United States is the shorter travel time, which translates to avocados that are less likely to be stringy. This salad was made using some perfectly rip avocados I brought home with me from Camp Blogaway.

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.

Other recipes for Cinco de Mayo:

Roasted Tomatillo Shrimp Tacos with Honey-Lime Slaw
Rick Bayless' Smoky Peanut Mole with Pork Tenderloin

Avocado, Tomato & Cotija Cheese Salad

Dressing:
2 tablespoon fresh lime juice
1 ½ teaspoon honey
¼ teaspoon salt
¼ cup extra-virgin olive oil
2 tablespoon minced fresh cilantro
½ teaspoon minced jalapeno pepper

Salad:
3 cups chopped (1-inch pieces) English cucumber
2 cups chopped (1-inch pieces) tomato
2 large avocados, cut into 1-inch pieces
⅓ cup crumbled Cotija cheese

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.

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.

Serves 4 to 6.

Printable recipe