Avocado Tomato Salad

[Guest guest]

Avocado Tomato Salad

 

2 Hass Avocados from Mexico, diced small

1 pint cherry tomatoes, quartered

3 tablespoons sweet onion, diced small

1 jalapeno, finely chopped

3 tablespoons cilantro, chopped

2 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

Salt to taste

1 head baby red romaine lettuce, trimmed and left as whole leaves

1 medium head frisee, washed and chopped

1 bunch watercress, washed and chopped

 

Combine all ingredients in a large bowl, gently mix, and season with salt to

taste. If preferred, add more cilantro and fresh lime juice to taste.

Refrigerate for thirty minutes prior to serving.

Just before serving, toss salad with romaine, frisee and watercress. Season

to taste with salt and fresh black pepper. Serve immediately.