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Avocado, Tomato and Red Onion Salad

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Avocado, Tomato and Red Onion Salad

From Emeril Lagasse’s “Emeril at the Grill”

Makes 4 to 6 servings

  • 2 Hass avocados, peeled, pitted and cut into 8 slices each
  • 1 pound Roma tomatoes, quartered
  • 1/2 cup thinly sliced red onion
  • 1/2 cup flat-leaf parsley leaves
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice

Arrange the avocados, tomatoes, onions and parsley on a platter, and season with salt and pepper. Drizzle with the oil and lime juice, and serve immediately.

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