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In a food processor, place the first 8 vinaigrette ingredients and start to process. Slowly add canola oil until you reach a smooth, creamy texture. Set aside.
Assemble salad by placing queso fresco wedge, one cilantro leaf, one jalapeno cube, and lastly a grape tomato.
Drizzle with avocado vinaigrette and avocado oil then serve
Submitted by Donna & Paul Russell
Try this caprese recipe with the Texas-sized flavors