California Avocado Carpaccio Salad

Marinated Tomatoes:

1. Combine the diced tomatoes with the olive oil, salt and pepper.  Set aside until ready to use.

Marinated Red Onion:

1. Place the thinly sliced onion rings into a bowl.  Add the red wine vinegar and let marinate for 6-10 minutes.

Lemon Cilantro Vinaigrette:

1. Combine all ingredients in a blender and puree.

To Assemble:

1. For each plate, fan out 4 oz. of the thinly sliced avocado lengthwise.  Add 1 oz. of the vinaigrette.
2. Place 1 oz. of the lettuce in a mound in the center of the avocado slices.  Place 2 oz. of the marinated tomatoes on top of the lettuce.  Top that with 1 oz. of the marinated onion slices.  Serve.

* Large avocados are recommended for this recipe.  A large avocado averages about 8 ounces.  If using smaller or larger size avocados, adjust the quantity accordingly.