Mexican Salad With Tomatoes, Red Onions, Avocado Dressing

Recipe Ingredients

2		Bibb lettuce - cleaned, dried
4		Red vine-ripe tomatoes - cut into wedges (medium)
2		Yellow vine ripe tomatoes - cut into wedges (medium)
1/2		Red onion - thinly sliced (large)
		Dressing
1		Ripe avocado
3		Lemons - juiced
3 tablespoons	45ml	Chopped red onion
2 tablespoons	30ml	Fresh cilantro leaves
1 teaspoon	5ml	Coarse salt
3 tablespoons	45ml	Water
3 tablespoons	45ml	Extra-virgin olive oil

Recipe Instructions

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.

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, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing.

Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container. (Makes 2 1/2 cups dressing)

This recipe yields 8 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B70) - from the TV FOOD NETWORK

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