Go Back

Tri-Color Salad with Fresh Cheese and Lime-Honey Vinaigrette

6 to 8 servings
Ensalada Tri Color con Queso Fresco y Vinagreta de Limón y Miel


For the salad:

  • 2 heads boston lettuce, rinsed and drained
  • 1 pound tomatoes, about 2, quartered, seeded and sliced
  • 1 large Mexican avocado, halved, pitted, meat scooped out and sliced
  • 8 ounces queso fresco, fresh cheese, may substitute with farmers cheese or feta cheese

For the vinaigrette:

  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons white distilled vinegar
  • 1/2 teaspoon honey or brown sugar
  • 1 1/2 teaspoons dijon mustard
  • 1 1/2 teaspoons kosher or sea salt
  • 1/2 teaspoons black pepper, freshly ground
  • 5 tablespoons vegetable oil
  • 5 tablespoons olive oil

To Prepare

To make the vinaigrette:
  • Place lime juice, vinegar, mustard, honey, salt and pepper in a mixing bowl and thoroughly mix with a fork. Slowly pour safflower or vegetable oil and olive oil as you mix with a fork or whisk, emulsifying the ingredients so that they are well combined. You can also place all the ingredients in a tupperware or jar and shake until well mixed.
  • You may make the vinaigrette ahead of time, but be sure to cover and refrigerate. Whisk it again or shake it in a closed container so that it is emulsified before you add it to the salad.
To make the salad:
  • Place the lettuce leaves and tomatoes in a salad bowl. Add some of the vinaigrette and gently toss, so that the salad is moist but not soaked. Place the avocados and crumbled cheese on top. Drizzle some more vinaigrette on top and serve.