Mexican Salad
Source of Recipe
from rc
Mexican Salad
2 ripe avocados
3 vine ripened tomatoes
1/2 sliced sweet onion
2 tbsp. chopped cilantro
extra virgin Olive oil for drizzling
the juice of 2 limes
coarse salt
Cut avocados in half working around the pit.
Separate the 2 halves.
Remove pit and scoop out avocado flesh with a spoon.
Cut the avocados into wedges and pile in the center of a large platter.
Cut the tomatoes into wedges and arrange around the avocados.
Spread the slices of onion over the platter.
Sprinkle with cilantro.
Sprinkle the lime juice evenly over the vegetables.
Season with the salt.
Drizzle oil over all.
Makes 4 servings .
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