Recipe courtesy of Rachael Ray

Mexican Salad

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  • Level: Easy
  • Total: 12 min
  • Prep: 12 min
  • Yield: 4 servings
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Ingredients

Directions

  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.

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