The delicious Italian classic, caprese salad, is the inspiration for Tex-Mex Tomato, Avocado, and Pepper Jack Salad. Since hunting season has started at the lodge, I wanted something new and different to spice up brunch. And I have to say, the hunters were pretty happy with the new addition! While Tex-Mex Tomato, Avocado, and Pepper Jack Salad is an amazing side, it is equally as good as an appetizer.
Tex-Mex Tomato, Avocado, and Pepper Jack Salad
Ingredients
- 1 crushed clove garlic
- Juice of 1/2 lemon
- 1/4 cup extra virgin olive oil
- 3-4 tomatoes, sliced
- 1-2 large avocados, sliced
- 1/2 lb thick sliced pepper Jack cheese, cut in 4ths
- Kosher salt
- 3 green onions, sliced diagonally
- Cilantro leaves
- 2 seeded jalapeños, sliced lengthwise
Dressing
Salad
Instructions
- In a small jar, mix all ingredients. Leave in fridge at least 4 hours, or overnight.
- Shingle (alternate) tomato, avocado, and pepper Jack cheese on a plate.
- Sprinkle with kosher salt.
- Scatter green onion slices over the top.
- Drizzle with some of the dressing.
- Sprinkle with cilantro.
- Arrange jalapeño slices around the outside.
Dressing
Salad