Mexican Salad - cooking recipe

Ingredients

2 ripe avocados
3 vine ripe tomatoes
1/2 sweet onion, sliced
2 tablespoons chopped cilantro
2 limes
coarse salt
Extra-virgin olive oil

Preparation

Cut avocados in half, working around the pit. Separate the two halves. Remove pit and scoop out the avocado flesh with a spoon. Wedge the avocados and pile them in the center of a large platter. Seed and wedge the tomatoes and arrange them around the avocados. Spread sliced onion over the platter. Sprinkle the cilantro over all the vegetables. Squeeze the juice from both limes over all. Then season with coarse salt. Drizzle platter with oil, and serve.