This recipe appeared in the Dallas Morning News and it is by Chef Tracy Miler. It is a chunky-style guacamole spooned over a salad dressed with cilantro vinaigrette.

2 AVOCADOS, cut in small dice
Juice of 2 fresh LIMES
3 ROMA TOMATOES, cut in small dice
1/2 c. WHITE ONION, cut in small dice
4 SERRANO CHILES (or substitute jalapeno peppers), cut in very small dice
1/4 c. rough-chopped CILANTRO
2 tsp. KOSHER SALT
1 head BIBB LETTUCE
1 head ROMAINE, hearts only
1 head ENDIVE (I did not use this)
1/2 head ICEBERG LETTUCE

CILANTRO VINAIGRETTE (recipe follows)

COTIJA CHEESE (I used queso fresca)

After you cut the avocado, pour the lime juice over it in a mixing bowl. Add tomatoes, onion, chiles, cilantro and 2 tsp. salt. Use a fork to genly combine. Adjust seasoning and set aside.

Wash and chop or tear lettuces to desired size and combine in a large mixing bowl. Toss with Cilantro Vinaigrette.

Divide the dressed lettuce among 4 plates. Spoon avocado-tomato salad on top. Sprinkle cheese over all.

Makes 4 servings

CILANTRO VINAIGRETTE:

2 Tbsp. CILANTRO, chopped
1/2 c. EXTRA VIRGIN OLIVE OIL
1/4 tsp. GARLIC, minced
2-4 tsp. CHAMPAGNE VINEGAR
2-4 tsp. fresh LIME JUICE
1/2 tsp. LIME ZEST
1-2 tsp SUGAR

Combine ingredients and taste to adjust the acid (vinegar and lime juice) and the sugar.