Chopped Salad With Cilantro and Avocado
3900 days ago
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Ingredients
- 2 cups romaine lettuce
- 2 cups iceberg lettuce
- 1 cup diced avocado
- 1 small bunch finely minced cilantro
- 2 tablespoons extra virgin olive oil
- 1 large ripe tomato
- kosher salt & freshly ground black pepper
Directions
- Pour the olive oil into the bottom of the salad bowl – season with salt and pepper then add diced tomato and cilantro. Gently stir and allow to marinate for about five minutes.
- If you are making this salad ahead of time you can do this step up to 2 hours before serving. Using the Cutco Chef’s Knife or Santoku, chop the romaine and iceberg lettuce and put into bowl on top of marinade (if you are making ahead do not toss salad – it will hold a good hour unrefrigerated or several in the fridge.).
- Season with more salt and pepper to taste – toss well and allow salad to rest about 3 to 4 minutes so the dressing can meld with the lettuce. Add the diced avocado and re-toss gently.
