Avocado, Tomato and Red Onion Salad

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.