Mexican Salad

Ingredients

• 2  avocado ripe
• 2 tablespoons cilantro leaves chopped
• 4 servings coarse salt 
• 4 servings olive oil extra virgin for drizzling
• 2  lime 
• 0.5  onion sweet sliced
• 3  vine ripened tomato 

Equipment

Directions

1. Cut avocados in half, working around the pit. Separate the 2 halves.
2. 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.
3. Spread sliced onion over platter.
4. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt.
5. Drizzle platter with oil and serve.