Food Network: Mexican Salad

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Mexican Salad
Recipe courtesy Rachael Ray

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.