Mexican Salad
Source: Rachael Ray
Servings: 4

2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
2 tablespoons chopped cilantro
2 limes
coarse salt
extra virgin oil for drizzling

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.

NOTES: Great salad; quick and easy to put together. Goes great with any Mexican entree.