Mexican flavors salad

Yield: 4 Servings

Measure Ingredient
4 teaspoons Lime juice -- fresh
1 teaspoon Mustard, stone ground
2 teaspoons Olive oil
¼ teaspoon Cayenne pepper
¼ teaspoon Cumin powder
2 tablespoons Cilantro -- chopped
8 larges Butterhead lettuce leaves
1 medium Cucumber -- peeled and
Cubed
16 Cherry tomatoes
1 large Avocado -- cubed
1 small Red onion -- minced
4 teaspoons Pumpkin seeds, roasted

Combine lime juice and mustard in a small bowl. Gradually dribble in oil, whisking constantly. Add Cayenne and cumin; mix in 2 teaspoons cilantro. Set aside.

Tear lettuce leaves into bite sized pieces and divide among 4 salad plates.

Arrange mounds of cucumber, tomato and avocado over lettuce on each plate. Spinkle minced onion over vegetable mounds. Drizzle ¼ of the dressing over each salad and scatter pumpkin seeds and remaining cilantro on top.

Variations: Substitute torn or chopped mustard greens for part of the lettuce. Use half red cherry and half yellow pear tomatoes.

Recipe By : Susan Cheney/Vegetarian Times From: Date:

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