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–+ servings

Marinated Tomatoes with Celery, Avocado & Queso Fresco

Meg van der Kruik
This delightfully simple recipe, featuring marinated tomatoes with California-grown celery, avocado, and queso fresco is almost addictive.
4.34 from 9 votes
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Prep Time 15 minutes
Marinating time 12 hours
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Mexican
Servings 6 servings
Calories 316 kcal

Ingredients
 
 

Marinated Tomatoes

  • 1 pint cherry tomatoes
  • 1 jalapeno finely chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 large garlic clove minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

To assemble.

  • 1 bunch celery chopped into pieces about the same size as the cherry tomato halves
  • 2 avocados pit and peel removed, sliced
  • 1/4 cup pumpkin seeds toasted
  • 1/4 cup queso fresco crumbled

Instructions
 

  • Slice the cherry tomatoes in half and place them in a bowl. Add the jalapeno, cilantro, olive oil, lime juice, garlic, salt, and pepper. Stir and place in the fridge for at least 30 minutes, but for 12-24 hours for maximum flavor.
  • Once the tomatoes have marinated, bring them to room temperature while preparing the remaining ingredients.
    Toss the prepared celery with the marinated tomatoes to coat. Add the avocado and stir to combine.
    At this point, the salad can be stored in the fridge for up to 5 days. Bring to room temperature before serving. When ready to serve, top with pumpkin seeds and queso fresco.

Nutrition

Calories: 316kcalCarbohydrates: 11gProtein: 4gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.04gCholesterol: 4mgSodium: 446mgPotassium: 571mgFiber: 6gSugar: 3gVitamin A: 676IUVitamin C: 31mgCalcium: 54mgIron: 1mg
Keyword avocado, Celery, Cherry Tomatoes, dip, garlic, Jalapenos, lime juice, marinated tomato, olive oil, salsa
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