Photo: Mexican Salad with Tomatoes, Red Onions and Avocado Dressing Recipe
Ingredients
- 2 heads bib lettuce, cleaned and dried
- 4 medium red vine ripe tomatoes, cut into wedges
- 2 medium yellow vine ripe tomatoes, cut into wedges
- 1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion
Dressing:
- 1 ripe avocado
- 3 lemons, juiced
- Handful fresh cilantro leaves, 2 tablespoons
- 1 teaspoon coarse salt
- 3 tablespoons water, a couple of splashes
- 3 tablespoons extra-virgin olive oil
Directions
Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.
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By obdurham_12753507
Redlands, 43
on January 22, 2012
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Made this yesterday for a family gathering, i loved it but not sure how it went over with others. I used 2.5 lemons and the dressing had plenty of lemony flavor, and substituted heirloom tomatoes in a variety of colors, worked great from my point of view. a bit tough to eat in a buffet style setting, since it is not really a tossed salad, but figured out how to wrap the leaves around the other ingredients taco style and turned it into finger food.
By gotsetters
Pennsylvania
on January 02, 2012
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Very tasty, Mine was a bit too lemon flavored so I added a big spoonful of sour cream to cut the lemon a bit.
By sandiemaye_4273281
Cleveland, OH
on July 28, 2011
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Tasty. After reading some reviews, I used less lemon juice, and thought it was great that way. Will make again.
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