Mexican Tomato and Lettuce Salad

208

Ingredients:

• Cherry Tomatoes – 200 gms
• Yellow Tomatoes – 200 gms
• Green Tomatoes – 2, large
• Witlof – 2
• Oak Leaf or Coral Lettuce – 1, small
• Salad Leaves – 120 gms
• Red Onions – 2 to 3, cut into rings
• Pumpkin Seeds – 1/4 cup, roasted or fried in oil

For the Dressing:

• Avocado – 1, large
• Lemon Juice – 1 tblsp
• Light Olive Oil – 2 tblsp
• Sweet Chilli Sauce – 2 tsp
• Garlic – 1 clove, crushed
• Coriander Leaves – 2 tblsp
• Sour Cream – optional

Method:

1. Cut the cherry and yellow tomatoes in half.
2. Place them in a strainer over a bowl to collect their juices.
3. Finely chop the green tomatoes and add to the strainer.
4. Spread the witlof and lettuce leaves on a platter.
5. Scatter the onions and tomatoes over, reserving the tomato juice.
6. To make the dressing, mash the avocado flesh in a small bowl.
7. Add the reserved tomato juice, plus the lemon juice, olive oil, chilli sauce, garlic and coriander.
8. Whisk till creamy.
9. Add extra lemon juice if needed and enough water or sour cream to make a smooth, creamy consistency.
10. Spoon dressing over the salad.
11. Scatter the pumpkin seeds.
12. Serve.