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 |
| \N \N | Cubed |
| 16 \N | 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: