Mexican Salad

  • Level: Easy
  • Total: 12 min
  • Prep: 12 min
  • Yield: 4 servings
Save Recipe


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


  1. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Aunt Trish's Salad Dressing

Tomato-Red Onion Salad

Tomato and Red Onion Salad with Lime-Cilantro Dressing

Tomato, Avocado, and Red Onion Salad with Herb Vinaigrette

Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad

Maui Onion Tomato Salad with Pancetta and Basil Balsamic Vinaigrette

Puttanesca Salad

Caprese Salad

🤤 More Drool-Worthy Recipes