- 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
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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