• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8
    OK

    Mexican Avocado Salad

    This salad of Mexican flavors is a takeoff on guacamole. Serve it as is, or omit the lettuce, mix the avocado into the tomato mixture, and serve as a salsa over grilled chicken breast or fish. Marinating the tomatoes enhances their flavor, but it you want to get this tasty side dish on the table ASAP, omit Step 1.

    From The New Atkins for a New You Cookbook by Colette Heimowitz. Copyright (C) 2011 by Atkins Nutritionals, Inc. Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.


    Ingredients
    24
    cherry tomatoes, quartered
    1
    tablespoon
    extra-virgin olive oil
    2
    teaspoons
    red wine vinegar
    1
    teaspoon
    salt
    1/4
    teaspoon
    freshly ground black pepper
    1/2
    medium yellow or white onion, finely chopped
    1
    jalapeno, seeded and finely chopped
    2
    tablespoons
    chopped fresh cilantro
    1/4
    medium head iceberg lettuce, cut into ½-inch ribbons
    2
    ripe Hass avocados, seeded, peeled, and chopped
    Directions
    Combine tomatoes, oil, vinegar, salt, and pepper in a medium bowl; let stand at room temperature for 1 hour. Add onion, jalapeno and cilantro; toss well.
    Arrange lettuce on a platter and top with avocado. Spoon tomato mixture on top and serve.

    The base number of servings for this recipe is 8
    OK

    Categories 

    HealthySalad

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