Lunch: Fried Green Tomato Salad with Chipotle Dressing

Ingredients

3 or 4 large, firm green tomatoes
1 cup self-rising flour, or cornmeal
black pepper, cracked
peanut oil, for frying
1/4 cup mayonnaise
3 tablespoons fresh lime juice
2 tablespoons adobo sauce
1/4 teaspoon salt
4 cups spring mix lettuce, washed
1 avocado, peeled, pitted, and sliced

Instructions

Preheat the oil to 350 degrees F.
For the tomatoes: Slice the tomatoes to desired thickness. Lay the tomato slices out on a pan lined with a paper towel and sprinkle both sides with salt and pepper. Allow time for the salt to pull the water out of the tomatoes.
Mix together the flour and a pinch of salt and pepper. Coat the tomatoes with the flour mixture and deep-fry until golden brown.
For the salad: In a small bowl, whisk together the mayonnaise, lime juice, adobo sauce, and salt.
Place the spring mix on a plate. Alternate tomatoes and avocado slices in a circle on top of spring mix. Drizzle with dressing. Serve immediately.

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