Mexican Salad

Makes 4 servings

Ingredients

  • 2 ripe avocados
  • 3 vine-ripe tomatoes
  • 1/2 sweet onion, sliced
  • Chopped cilantro, about 2 T
  • 2 limes
  • Coarse salt
  • Extra virgin oil, for drizzling

Directions

  1. Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon.
  2. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.

recipe from: foodtv.com, 06/11/03

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