This simple, colorful salad from Ginger Burow, Fredericksburg, Texas, combines fresh tomatoes with avocados. It goes great with any kind of Mexican food or it makes a wonderful appetizer when spooned on a toasted baguette.
- 4 cups chopped tomatoes
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 medium ripe avocados, peeled and cubed
- 1 tablespoon lime juice
- In a large bowl, combine the tomatoes, green pepper, onion, salt and pepper. Place the avocados in another bowl; sprinkle with lime juice and toss gently to coat. Fold into tomato mixture. Serve immediately. Yield: 6-8 servings.
Originally published as Avocado Tomato Salad in Country Woman January/February 2007, p36
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