Mexican Salad

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.