Avocado Carpacchio Salad

YIELD: 4 SERVINGS

2 large fresh avocados, cut in half and thinly sliced
2 cups marinated tomatoes (recipe follows)
1 cup marinated red onions (recipe follows)
lemon cilantro vinaigrette (recipe follows)
4 oz. fresh curly baby lettuce

For the marinated tomatoes (yield 2 cups)

8 oz. Roma tomatoes, seeded and diced small
1 Tbsp. extra virgin olive oil
salt and pepper to taste

For the marinated red onion (yield 1 cup)

4 oz. red onion, thinly sliced into rings
3 Tbsps. Red wine vinegar

For the Lemon Cilantro Vinaigrette (yield ½ cup)

3 oz. canola-olive oil blend (75/25)
½ oz. fresh lemon juice
¼ oz. cilantro, chopped
salt and pepper to taste

1. For the marinated tomatoes: combine diced tomatoes with olive oil, salt and pepper. Set aside until ready to use.

2. For the marinated red onion: place the onion rings into a bowl. Add red wine vinegar and let it marinate for 6 to 10 minutes.

3. For the Lemon Cilantro Vinaigrette: combine all vinaigrette ingredients in a blender and puree.

4. To assemble: for each plate, fan out 4 oz. of the avocado lengthwise. Add 1 oz. of the vinaigrette. Place 1 oz. of the lettuce in a mound in the center of the avocado slices. Place 2 oz. of the marinated tomatoes on top of the lettuce. Top that with 1 oz. of the marinated onion slices. Serve.

Recipe: Peter Alfaro, executive chef, Bon Appetit Management Company (Biola University)/California Avocado Commission Photo: California Avocado Commission