Mexican Fiesta Salad

Makes 4 servings

2 ripe avocados
3 vine-ripe tomatoes
½ sweet onion, sliced
2 tablespoons cilantro, chopped
2 limes, halved
coarse salt
extra-virgin olive oil, for drizzling

Cut avocados in half, working around the pit, separate the 2 halves. Remove the pit and carefully scoop out avocado halves with a spoon. Cut avocados into wedges and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Arrange sliced onion over platter and sprinkle all with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt, drizzle with oil and serve.