Heirloom Tomato Salad with Avocado Cilantro Dressing | Print |
(2 votes, average 3.50 out of 5)




Serves 6 to 8


  • 4 cups baby arugula lettuce
  • 6 large, ripe heirloom tomatoes, sliced about 1/4 inch thick
  • 8 ounces Mexican queso fresco or fresh mozzarella, sliced about 1/4-inch thick
  • Salt
  • 2-3 tablespoons chopped fresh cilantro


Avocado Cilantro Dressing:


  1. Arrange the arugula over the bottom of a large serving platter. Arrange the tomato and cheese slices in an alternating pattern on top of arugula. Sprinkle with a little salt and chopped cilantro. Refrigerate covered up to 1 hour.
  2. For dressing, scoop avocado pulp into a blender or food processor. Add Guacamole Mix, cilantro, 1/2 cup water, oil and salt. Puree until smooth. Refrigerate covered up to 1 hour.
  3. Serve salad drizzled generously with dressing. Serve with crusty sliced bread.