Avocado Tomato Salad

1 avocado

8 baby heirloom tomatoes

1 lime

1-ounce julienned red onion

1-ounce olive oil

1 teaspoon salt & pepper to taste

2-ounces queso blanco (crumbled)

16 cilantro leaves

Score tomatoes with knife by making an ‘X’ on the top. Bring a pot with water to a boil, then blanch tomatoes for 4 seconds in ice water. Peel skin from tomatoes, discard, then place tomatoes with skins removed in bowl. Add lime juice, salt, pepper, cilantro, red onions, chopped avocado, and toss. Add oil and stir when ready to serve. Garnish with crumbled queso fresco.