🇩🇴 Dominican RepublicCatalog recipe
Sliced tomato, cucumber and avocado dressed simply in lime and oil, scattered with red onion — the cool, crunchy plate that rides beside every bowl of rice and beans.
For 4 servings.
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Slice the tomato, cucumber and avocado into rounds or wedges just before serving.
💡 Avocado browns fast — cut it last and dress right away.
Soak the sliced red onion in cold water for 5 minutes to soften its bite, then drain.
Arrange the vegetables on a platter, overlapping the slices.
Scatter the drained red onion over the top.
Squeeze the lime juice and drizzle the olive oil over everything, and season with salt just before serving.
A simple dressed salad of whatever is ripe — usually tomato, cucumber and avocado — appears on nearly every Dominican lunch table as the fourth element of la bandera, cutting through the richness of stewed meat and beans with acid and crunch. It changes with the season and the cook and is never written down.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.