Mexican Salad
Serves:
4
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This salad is a perfect example of a few good ingredients making a wonderful salad. This is my go to salad for many mexican dinners. It is light and tangy and so easy to make. You can make it ahead of time and leave it to sit while you work on the rest of the meal.
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Ingredients:
| 2 | ripe avocados |
| 3 | vine-ripe tomatoes |
| 1/2 | sweet onion, sliced |
| chopped cilantro, about 2 tablespoons | |
| 2 | limes |
| coarse salt | |
| extra virgin oil, for drizzling |
Directions:
Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. 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.
Source: foodnetwork.com
