Tomato, Avocado and Mozzarella Salad with Cilantro Vinaigrette

1 cup cilantro leaves and upper part of stems, roughly chopped

1/4 cup olive oil

1/4 cup vegetable oil

1/4 cup red wine vinegar

1 clove garlic, peeled

1 tsp granulated sugar

1/2 tsp kosher or sea salt, or to taste

1 pound fresh mozzarella, or oaxaca cheese, thickly sliced

1 1/2 pounds firm ripe tomatoes, thickly sliced

2 ripe avocados, halved, pitted, meat scooped and sliced

Put the cilantro, olive oil, vegetable oil, vinegar, garlic clove, sugar and salt in a blender and puree until smooth. The vinaigrette may be made ahead of time and kept tightly covered in the refrigerator for up to a week. Shake vigorously or whisk before using.
Alternate slices of tomato, mozzarella and avocado on a large platter or individual salad plates. Spoon a generous amount of the cilantro vinaigrette on top.

Recipe courtesy of Avocados from Mexico.

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