Kitchen Stewards' Salad

1. 1

   1. Peel the onion and cut in half lengthwise. Slice each half into 1/8-inch thick half-moons and set in a medium-size nonreactive bowl. Slice the avocado in half, remove the pit and peel each half. Slice each half lengthwise, 1/4-inch thick, and add to the bowl. Cut the stem ends off the jalapeno peppers (use just 1 if you don't like heat) and slice very thinly into discs. Shake out and discard any loose seeds and add to the bowl.

2. 2

   2. Whisk together the lime juice, extra-virgin olive oil and salt until emulsified and gently toss with the vegetables. Correct the seasoning and let sit for 5 minutes before serving.

No additional tips available.