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.
Recipe courtesy of Paula Deen