Avocado Tomato Salad
A Key West destination like no other, this one-of-a-kind marina village offers almost 300 state-of-the-art boat slips and an award-winning hotel offering locally inspired cuisine.
Stock Island Marina Village nestled within 40 acres in Key West is not only the base for the annual Galeon Owners Rendezvous but also home to the largest deep water marina in all of the Florida Keys, the award winning The Perry Hotel and the celebrated Matt’s Stock Island Kitchen & Bar, renowned for its exquisite American coastal comfort food and dock-to-dish fare.
Try this recipe shared from Stock Island which you can prepare at home or aboard your vessel and then be sure to plan a visit to Key West to try these same recipes on site.
There is nothing better that a simple and fresh summery mix of tomatoes, avocados and some queso fresco to garnish, on a sunny day!
Ingredients:
2 each avocado (one slice the other large dice)
2 ounces dice tomatoes
4 each roasted baby heirloom tomatoes
3 each baby heirloom tomatoes cut in half
.5 ounces chopped cilantro
1 each fresh squeeze lime
1 ounce fine julienne red onion
2 ounces crumbled queso fresco (safe half for garnish)
Salt & Pepper to taste
2 each cilantro steams for garnish
Directions:
Combine all ingredients in mixing bowl and transfer to serving dish.Garnish with cilantro and queso fresco.
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