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Sliced Avocado Salad

Mexican.Chef's picture
Ingredients
  Cider vinegar 15 Milliliter (1 Tablespoon)
  Fresh orange juice 15 Milliliter (1 Tablespoon)
  Grated orange rind 5 Milliliter (1 Teaspoon)
  Salt 1 Milliliter (1/4 Teaspoon)
  Pepper 1 Pinch
  Olive oil 45 Milliliter (3 Tablespoons)
  Fresh plum tomatoes 1⁄2 Pound, seeded, finely chopped (225 Grams, 3 Pieces)
  Coarsely chopped fresh coriander 60 Milliliter (1/4 Cup)
  Chopped mild onion 30 Milliliter (2 Tablespoons, Red Colored)
  Fresh jalapeno 1 , seeded and finely chopped
  Firm ripe avocados 2 Large
  Shredded iceberg lettuce 500 Milliliter (2 Cups)
  Coriander sprigs 2 (Fresh)
Directions

1. Mix vinegar, orange juice, orange rind, salt and pepper in medium bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
2. Add tomatoes, chopped co-riander, onion and chili to dressing; toss lightly to mix. Let stand, covered, at room temperature up to 2 hours to blend flavors before serving.
3. Just before serving, cut avocados lengthwise into halves; remove and discard pits. Pare avocados; cut lengthwise into 1/2 inch (1.3-cm) thick slices.
4. Spread 1/2 cup (125 mL) lettuce on each of 4 chilled salad plates. Arrange avocado over lettuce, dividing evenly; top with tomato mixture, dividing evenly. Garnish with coriander sprigs.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Restriction: 
Vegetarian

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