Mexican Avocado Salad

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
  • teaspoon salt
  • Dash of freshly ground black pepper
  • 3 medium avocados
  • 2 tablespoons lemon juice
  • Crisp salad greens
  • 1 medium orange, peeled and sliced
  • 1 small onion, thinly sliced
  • ¼ cup sliced pimiento-stuffed green olives


    1. Combine the olive oil, vinegar, salt and pepper; blend well.

    2. Cut the avocados into halves and peel them. Brush all over with the lemon juice.

    3. Arrange avocados on the salad greens. Top with orange, onion and olive slices. Pour the dressing over the salad.