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Mexican Avocado Salad
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| Number of servings 8 Ingredients: | |
| 24 | cherry tomatoes, quartered |
| 1 tablespoon | extra-virgin olive oil |
| 2 teaspoons | red wine vinegar |
| 1 teaspoon | salt |
| ¼ teaspoon | freshly ground black pepper |
| ¼ medium | yellow or white onion, finely chopped |
| 1 | jalapeño, seeded and finely chopped |
| 2 tablespoon | chopped fresh cilantro |
| ¼ medium head | iceberg lettuce, cut into ½-inch ribbons |
| 2 | ripe Hass avocados, seeded, peeled, and chopped |
Directions:
Combine the tomatoes, oil, vinegar, salt and pepper in a medium bowl; let stand at room temperature for 1 hour. Add the onion, jalapeño and cilantro; toss well.
Arrange the lettuce on a platter and top with avocado. Spoon the tomato mixture on top and serve.
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