- 2 Hass Avocados from Mexico, diced small
- 1 pint cherry tomatoes, quartered
- 3 tablespoons sweet onion, diced small
- 1 jalapeno, finely chopped
- 3 tablespoons cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- Salt to taste
- 1 head baby red romaine lettuce, trimmed and left as whole leaves
- 1 medium head frisee, washed and chopped
- 1 bunch watercress, washed and chopped
- Combine all ingredients in a large bowl, gently mix, and season with salt to taste. If preferred, add more cilantro and fresh lime juice to taste.
- Refrigerate for thirty minutes prior to serving.
- Just before serving, toss salad with romaine, frisee and watercress. Season to taste with salt and fresh black pepper. Serve immediately.