Photo: Mexican Salad Recipe
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.
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By Chef Ruth Cilan...
CENTERVILLE, OH
on May 16, 2012
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Made this salad on a Pampered Chef Bamboo Platter to accompany beef enchiladas and black bean side dish. I used chopped red onion instead of the sweet onion slices and lots of cilantro. I did not seed the vine ripened tomatoes. It was so beautiful we took a picture of our dishes. Everyone loved the salad!
By chasenjeff_12022196
San Diego, 43
on June 07, 2010
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This is the freshest tasting salad ever. If you love all the ingredients
this salad is definitely for you. My husband doesn't like all the lime
so I cut that in half. DELISH!!!
By huwah1969
St. Joseph, MO
on June 25, 2009
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I found this recipe when serving enchiladas to a large group and was worried that someone might need something else to eat. It was simple to make and has already been requested again!
Read all 11 reviews