Avocado and Tomato Salad (ensalada de aguacate y jitomate)

A refreshing mexican style salad taking advantage of the unique taste of avocado mixed with tomatoes and lemon juice. In this recipe I suggest the onions and tomatoes be slightly fried, as not everybody likes the taste of raw onions; but this is optional and these ingredients can be used raw in this salad.

| Yield: 6 servings | Preparation: | Cooking time: | Total time: | | by:

Avocado and tomato salad

The Avocado and Tomato Salad


* 3 ripe avocados
* 1 small romaine lettuce head
* 2 ripe red tomatoes, coarsely chopped,
* 1 small tomato, sliced
* 1 big red onion, chopped
* the juice from 2 lemons
* 1 bunch fresh cilantro leaves and stems
* salt and pepper, to your taste
* 2 tablespoons olive oil
* 1 teaspoon paprika


1) Chop the cilantro finely, then the onion and tomatoes; put everything in a saucepan with the paprika and cook for a few minutes until the tomatoes have melted slightly but the onions must still stay crispy.

2) Pour these vegetables we have cooked earlier to a bowl and refrigerate while we will go ahead with the next steps.

3) Wash the lettuce, then chop it down to shreds. Cut the avocados skin, peel, then cut the avocados in small cubes. Put the avocado cubes and the shredded lettuce in the bowl you will use to serve this salad in; immediately pour the lemon juice and olive oil over; gently mix. Season with salt and pepper.

4) Pour in the tomatoes and onions and gently mix.

When serving this avocado salad, place a lettuce leaf, then a slice of tomato and top with the avocado and tomato salad we just did.