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Receta Mexican Salad With Tomatoes, Red Onions, Avocado Dressing

by Global Cookbook

Ingredientes

2 x heads bibb lettuce cleaned, dry 4 med red vine-ripe tomatoes cut into wedges 2 med yellow vine ripe tomatoes cut into wedges 1/2 lrg red onion thinly sliced 1 x ripe avocado 3 x lemons juiced

3 Tbsp. minced red onion 2 Tbsp. fresh cilantro leaves 1 tsp coarse salt 3 Tbsp. water 3 Tbsp. extra-virgin extra virgin olive oil

Direcciones

1. Build your salad on a large platter. Use bibb lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
2. Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, minced red onion, cilantro, coarse salt and water. Grind till the avocado mix is smooth, then stream oil into dressing.
3. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or possibly 4 days in airtight container. (Makes 2 1/2 c. dressing)
4. This recipe yields 8 servings.

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