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 if you want to get this tasty side dish on the table ASAP, omit Step 1.
 US  Metric
  • 24 cherry tomatoes, quartered
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ medium yellow or white onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoon chopped fresh cilantro
  • ¼ medium head iceberg lettuce, cut into ½-inch ribbons
  • 2 ripe Hass avocados, seeded, peeled, and chopped
  1. Combine the tomatoes, oil, vinegar, salt and pepper in a medium bowl; let stand at room temperature for 1 hour. Add the onion, jalapeño and cilantro; toss well.
  2. Arrange the lettuce on a platter and top with avocado. Spoon the tomato mixture on top and serve.

Iceberg Revisited

Don’t dismiss iceberg lettuce. Its crisp texture makes it the perfect foil to the creaminess of the avocado, and its mild flavor plays well with more assertive greens. To core iceberg lettuce, hit it firmly against the counter, core side down. The cone-shaped core should come right out.

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