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Fried Green Tomato Salad with Chipotle Dressing

By Paula Deen


Difficulty: Easy

Prep time: 45 minutes

Cook time: 10 minutes

Servings: 4


  • 3 or 4 large, firm green tomatoes
  • 1 cup self rising flour or cornmeal
  • cracked black pepper
  • peanut oil, for frying
  • ¼ cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 2 tablespoons adobo sauce
  • ¼ teaspoon salt
  • 4 cups spring mix lettuce, washed
  • 1 avocado, peeled, pitted, and sliced


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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