Recipe courtesy of Rachael Ray
Episode: Speedy Southwest
Mexican Salad
Total:
12 min
Active:
12 min
Yield:
4 servings
Level:
Easy
Total:
12 min
Active:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

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