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Mexican Salad

Mexican Salad


  • 2 ripe avocados

  • 3 vine-ripe tomatoes

  • 1/2 sweet onion, sliced

  • 2 tablespoons cilantro, chopped (eyeball it)

  • 2 limes

  • Coarse salt

  • Extra virgin olive oil (EVOO), for drizzling


Cut avocados in half, working around the pit. Separate the two 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 two limes evenly over vegetables. Season with coarse salt. Drizzle platter with EVOO and serve.