Tomato Avocado Salad
4 ripe avocados, peeled and cubed
2 medium tomatoes, peeled and cubed the same size as the avocado cubes (boil the tomatoes in water for a few seconds and the skins come right off - don't cook)
small amount of white onion, finely minced
2 minced garlic cloves
2 tbsp chopped fresh cilantro (I use parsley)
1 or 2 fresh chopped chilis (to taste)
3 tbsp fresh lemon juice (I like two only)
2 tbsp olive oil (or any oil you prefer)
salt and pepper to taste
Combine all ingredients, mix well, refrigerate. Serve and enjoy. (Goes great with a steak!)
Blend the marg-all-rightas and prepare for a great evening.
Mucho Gusta!
Peg
