Avocado and Panela Cheese Salad

Avocado and Panela Cheese Salad from Pati’s Mexican Table Season 11, Episode 2 “Sisters, Stew and Sass”

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In 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. 2Whisk until well incorporated.
3. 3Add diced avocados and panela cheese and toss to coat.
4. 4You can refrigerate up to 24 hours until ready to eat.