Mexican Chopped Salad

2 tomatoes, seeded
1 bell pepper
1/2 cucumber, seeded
1/2 onion
1 ribs of celery
1 clove of garlic, minced
1 avocado
2 T chopped fresh cilantro or parsley
1 limes, with zest from one
1 T. olive oil
salt and pepper to taste

Cut up the vegetables into uniform bite size pieces, and put into bowl. Do avocado last. Zest one of the limes, and add the zest to the bowl. Cut the limes in half for juicing. Drizzle the avocado with juice from 1/2 of one of the limes, to prevent browning. Put the avocado in the bowl. Juice the remaining limes over the vegetables, following with the olive oil. Toss together with cilantro, and salt and pepper to taste. Best if it sits for a couple of hours before serving. I serve along side grilled chicken with a lime-tequila marinade.

Number of Servings: 4

Recipe submitted by SparkPeople user AMYB7399.