I mean honestly. Mexican "Fiesta" Salad? It's something I'd expect out of a Good Housekeeping book from the 70s. These days, we're all familiar enough with Mexican food, I hope, that we don't have to give it jaunty names.

I've reworked the presentation, because I find Ray's instructions oddly fussy. She'd have you arrange wedges of avocados and tomatoes on a platter, top it with onion slices, and then sprinkle cilantro, lime juice, olive oil, and salt over the top. That may look pretty on a platter, but it's not the easiest thing to eat. I recommend that you chop everything into dice and mix it all together to make salsa. That way you can just put a spoonful on top of your steak. Olé!

Prep Time: 15 minutes
Yield: about 2 cups of salsa



Avocado Pico de Gallo (revised version)

2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion
2 Tbsp chopped cilantro
2 limes, halved
Coarse salt (such as kosher)
Olive oil, for drizzling

Chop avocados, tomatoes, and onions into small dice. Combine in a bowl with the cilantro. Squeeze lime halves over the salsa. Sprinkle with salt and drizzle a couple of tablespoons of olive oil over the top. Gently mix together. Serve with Rio Grande Spice Rub Strip Steaks.

Mexican Fiesta Salad (from 30-Minute Meals 2)

2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro (about 2 Tbsp)
2 limes, halved
Coarse salt
Olive oil, for drizzling

Cut avocados in half, working around the pit. Separate the 2 halves. Remove 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.