Tomato, Avocado and Fresh Cheese Salad
30 MINUTES OR LESS
1 lb. (1 round) queso fresco cheese
3 ripe, slightly firm avocados, peeled and pitted
2 slices mild red onion, separated into rings
1 bunch red radishes, thinly sliced
5 Tbs. extra virgin olive oil
1 tsp. sugar
½ tsp. kosher salt
8 grinds fresh black pepper
3 Tbs. coarsely chopped flat-leaf parsley
3 Tbs. coarsely chopped fresh coriander leaves
- Cut tomatoes, cheese and avocados into 1/4-inch-thick slices. Using lime halves, squirt juice on avocados to prevent darkening.
- To serve, alternate slices of tomato, cheese and avocado in rows or circles on serving platter.
- Place onion rings on tomatoes, cheese and avocado, and arrange with radish slices on top.
- Combine oil, 2 tablespoons lime juice, sugar, salt and pepper. Drizzle over salad, and sprinkle with herbs.