Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | Hearts, lettuce, Romaine |
| 4 eaches | Tomatillos, sliced (or use fresh green tomatoes) |
| 2 mediums | Tomatoes, sliced |
| 2 eaches | Avocados, Haas, sliced |
| 2 tablespoons | Juice, lime, fresh |
| ½ cup | Oil, olive |
| 1 bunch | Coriander |
Place the lettuce, tomatilloes, tomatoes and avocado in a large bowl. Sprinkle with lime juice and olive oil, but do not toss.
Garnish with coriander leaves to taste.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA