Fresh Avocado Salad

I have received a request to provide more specifics about this particular salad. The ingredients are all fresh and the whole preparation should take no more than 10 minutes. The hardest part would be pealing and slicing the avocado. Here is the recipe...

Fresh Avocado and Tomato Salad
Ingredients: 4 servings

• 1 Florida or Haas Avocado (I use the FL which is in season right now)
• Juice of 1 lime
• 3-4 tablespoons of olive oil
• salt and pepper to taste
• 1 tablespoon chopped fresh cilantro
• 1 heart of romaine lettuce
• 2 Roma tomatoes
• 1/4 thinly sliced red onion

Wash and dry the heart of romaine lettuce and thinly slice or "chiffonade" it and place as a bed on 4 plates.

Peal the avocado and cut in half by rotating your knife around the avocado lengthwise. If the fruit is just ripe, you will be able to crack the avocado open much like an egg using your hands. The pit will remain in one half. To remove it, use a heavy knife, like a chef's knife and "whack it" so that the knife sticks into the pit. Simply twist the pit and it will come out still stuck to the knife.

Slice the avocado into thin half moon shape slices and layer them on the bed of romaine lettuce. Thinly slice the Roma tomatoes and the Red onion and layer them on top of the avocado.

In a small bowl, mix the juice of the lime with salt and pepper and slowly add the olive oil, continuing to beat the vinigarette while you add the oil. Drizzle this over the salad and garnish with chopped cilantro.

Bon Appetit!!!