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Fried Green Tomato Salad with Chipotle Dressing



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


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.