Mexican Salad with Tomatoes, Red Onions and Avocado Dressing Recipe

Name: Mexican Salad with Tomatoes, Red Onions and Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads bib lettuce, cleaned and dried; 4 medium red vine ripe tomatoes, cut into wedges; 2 medium yellow vine ripe tomatoes, cut into wedges; 1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion; 1 ripe avocado; 3 lemons, juiced; Handful fresh cilantro leaves, 2 tablespoons; 1 teaspoon coarse salt; 3 tablespoons water, a couple of splashes; 3 tablespoons extra-virgin olive oil

Servings: persons

2 heads bib lettuce, cleaned and dried
4 medium red vine ripe tomatoes, cut into wedges
2 medium yellow vine ripe tomatoes, cut into wedges
1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion
1 ripe avocado
3 lemons, juiced
Handful fresh cilantro leaves, 2 tablespoons
1 teaspoon coarse salt
3 tablespoons water, a couple of splashes
3 tablespoons extra-virgin olive oil

1
Build your salad on a large platter.
2
Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
3
Cut the avocado in half lengthwise cutting around the pit.
4
Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin.
5
Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water.
6
Grind until the avocado mixture is smooth, then stream oil into dressing.
7
Adjust seasonings and pour over salad, then serve.
8
Dressing may be stored 3 or 4 days in airtight container.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 heads bib lettuce, cleaned and dried, 4 medium red vine ripe tomatoes, cut into wedges, 2 medium yellow vine ripe tomatoes, cut into wedges, 1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion, and more.

Yes, Mexican Salad with Tomatoes, Red Onions and Avocado Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Salad with Tomatoes, Red Onions and Avocado Dressing

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