Ensalada de aguacate y queso panela

Ingredientes

• 1 finely chopped shallot
• 1 tablespoon coarsely chopped capers
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup chopped pickled jalapeños
• 2 tablespoons brine from pickled jalapeños
• 1/3 cup freshly squeezed lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon kosher or coarse sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 ripe avocados (halved, pitted and diced)
• 5 ounces panela cheese (diced)

Preparación

1. 1

   In a large bowl, place the shallot, capers, cilantro and pickled jalapeños and cover with the pickled jalapeño brine, lime juice, olive oil, salt and pepper.

2. 2

   Whisk until well incorporated.

3. 3

   Add diced avocados and panela cheese and toss to coat.

4. 4

   You can refrigerate up to 24 hours until ready to eat.