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Mexican Tortilla, Avocado and Blanched Tomato Salad


Looking for something other than guacamole to serve with your next Mexican meal?

Well here’s a very easy Mexican salad that will match perfectly with your next south of the border dinner.

Mexican salads are rarely complex, but they are generally light and refreshing and make a good foil to heavier fare. Most are dressed only with a little lime juice and salt, or if you want to get fancy, with a little olive oil as well!

Here’s one that can stand in either as an appetizer or as a side dish salad. If making for an appetizer, use the tortillas, if making for a side dish salad – don’t use the tortillas.

Flour Tortilla, Avocado, Onion and Blanched Tomato Salad

This salad was inspired by one described by Mexican chef Roberto Santibanez

See how to peel a tomato if you don’t know how to blanch and peel one.

  • 3 flour tortillas
  • 5 plum tomatoes, blanched, peeled and roughly sliced
  • 2 haas avocados, peeled and chopped into cubes
  • A few sprigs of cilantro
  • 3 Tbls of fresh lime juice
  • 2 Tbsl of extra virgin olive oil
  • Romaine lettuce
  • Salt and pepper
  1. Slice the red onion into very thin slices and place in a colander, and then run under cold running water for a minute or so. (Running under cold water, or even soaking a bowl of water for a few minutes, takes away some of the onion bite and allows for a more harmonic blending of flavors.*)
  2. Mix the well drained onion slices with the chopped peeled tomato and avocado. Pour on the olive oil and lime juice and mix well, and then taste, and add salt and pepper as necessary. This salad gets better if you let it sit and meld together for 10 or 20 minutes before serving.
  3. If you are serving this as a side salad, then your work is now done – go and relax and then enjoy your dinner!

For an Appetizer

  1. If you’re serving this as an appetizer, this brief waiting period gives you the time you need to crisp up the tortillas for cutting into cracker-like wedges.
  2. Heat a heavy skillet over medium-high, and add the tortillas to the fry pan (in batches) without adding any oil. Let them cook, flipping them occasionally, until they brown up and start to dry and crisp – a couple of minutes. Cut each tortilla into 6 wedges and then serve the tortilla wedges alongside the salad for eating, dip or bruschetta style.

*Ever notice that sometimes when you make salsa in advance it gets too oniony tasting after you take it from the fridge many hours later? Well, you can partially eliminate this problem by giving your sliced or chopped onions a good rinse or soak in cold water prior to mixing them in with your salsa.


Merry Citarella from Oregon's Southern Coast on October 15, 2014:

Yum! This is going on my must try list. It looks wonderful. I LOVE blanched tomatoes! I may be doing away with some of the nutrients, but the taste is sweeter when they are peeled. Pinning.

Karen Robiscoe from California on April 26, 2013:

I adore Mexican food--maybe my location?--and this looks both tasty and simple to make. A winner-winner...zesty dinner!!

Brianna Stuart on March 05, 2012:

This looks soo goood! Lol I'm hungry.. :)

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Mike Pugh from New York City on March 04, 2012:

Love recipe I will definitely give it a try, I'm beginning to love avocados, and so it will serve as a great option for me and my wife, thanks for sharing such a cool looking informative hub with us all. Voted up, and pinned.

Cindi from Morgantown on March 04, 2012:

This sounds delicious! I love avocados....this recipe gives me a new way to enjoy them! Thank you!

Tina Siuagan from Rizal, Philippines on March 04, 2012:

I love making salads and I would be very pleased to try this one. Another great food hub. Voting up and sharing this one! :)

PhoenixV from USA on February 02, 2012:

This sounds excellent, I love cilantro and avocado.

stessily on October 23, 2011:

John D Lee: Exquisitely, deliciously simple! My variation on this recipe is fresh grapefruit juice instead of lime juice --- don't knock it till you've tried it! And I add the chopped grapefruit sections, after they've done their squeezing duty, in with the avocados and tomatoes as a bonus texture. Scrumptious!

Thanks for sharing.

John D Lee (author) on August 22, 2011:

Hey - you're right...a little red onion would be nice in there!

Joanna McKenna from Central Oklahoma on August 22, 2011: left red onions out of the ingredients list.

This sounds like a yummy salad, either alone or as an appetizer, but not sure I can make myself use hard-to-get (in my area) good ripe avocados in anything but guacamole! At restaurants that serve made-at-the-table guac, we have to order two - one for me alone (that's my entrée) and one for my companions to share... ;D

RosalieTuomey on March 31, 2011:

This sounds delicious! Warm weather always makes me want new salad recipes. Thanks!

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