Mexican Salad with Avocado Dressing
Jon McCarter
Mexican Salad with Tomatoes, Peppers, Red Onions and Avocado Dressing
ingredients
- 2 heads bib lettuce, cleaned and dried
- 4 medium red vine ripe tomatoes, cut into wedges
- 2 medium yellow vine ripe tomatoes, cut into wedges
- 1/2 large red onion, thinly sliced
- Dressing:
- 1 ripe avocado
- 1-3 lemons, juiced
- Handful fresh cilantro leaves, 2 tablespoons
- 1 teaspoon coarse salt
- 3 tablespoons water, a couple of splashes
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped red onion
directions
- 1
Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
- 2
Dressing:
- 3
Extract avocado flesh and place in a food processor bowl.
- 4
Combine with lemon juice, chopped red onion, cilantro, coarse salt and water.
- 5
Grind until the avocado mixture is smooth, then stream oil into dressing.
- 6
Adjust seasonings and pour over salad, then serve.
- 7
Dressing may be stored 3 or 4 days in airtight container.
notes
Use 1-3 lemons depending of taste and preferred acidity.
Source: Rachel Ray / Food.com
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