New This Month

Avocado Salad

  • Yield: Serves 4 to 6


  • 1 1/2 large Florida avocados, halved, skinned, pitted, and sliced lengthwise into 1/2-inch thick pieces, and 1/2 avocado, chopped
  • 2 tomatoes, sliced crosswise, and 1 tomato, chopped
  • 1/4 iceberg lettuce, chopped
  • 1 small red onion, thinly cut into rings
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Place sliced avocado and tomato around the perimeter of a serving platter. Combine chopped avocado, tomato, lettuce, and onion in a medium bowl. Drizzle with oil, and season with salt and pepper. Transfer to center of platter; serve immediately.

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