Mexican-style summer salad

4 servings

Ingredients

QuantityIngredient
3tablespoonsFresh lime juice; (1 large lime)
½teaspoonSalt plus
teaspoonSalt
4smallsTomatoes
Cut into 3/4-inch dice; (2 1/2 cups)
3mediumsHaas avocados
Cut into 3/4-inch dice; (2 cups)
3Scallions; thinly sliced
(white and light green parts)
1largeClov garlic; minced
1tablespoonMild olive oil or vegetable oil
¼teaspoonGround cumin
2mediumsHeads Boston lettuce
Torn into large pieces; (8 cups)
1smallCucumber; peeled,
Quartered lengthwise
Seeded and thinly sliced diagonally; (1 cup)
2tablespoonsCoarsely chopped fresh cilantro

Directions

4 SERVINGS DAIRY-FREE

MEAL PLAN: When time is short, turn to the deli section of your supermarket for help. It often sells grilled vegetables, which you can easily use for fajitas. Heat the vegetables in the oven or on the stove top and serve with warmed flour tortillas. Serve with cut-up limes for squeezing, salsa and shredded Monterey Jack cheese if desired.

Avocado adds wonderful substance to this refreshing salad flavored with lime and a hint of cumin. If desired, substitute jicama, peeled and cut into sticks, for the cucumber slices.

In medium non-metallic bowl, whisk together 2 tablespoons of lime juice and ½ teaspoon of salt. Add tomatoes, avocados, scallions and garlic. Using rubber spatula, gently fold to combine. Season to taste with pepper and set aside.

In large bowl, whisk together oil, cumin, remaining 1 tablespoon lime juice and ⅛ teaspoon salt. Add lettuce and toss. Season with pepper. Divide lettuce among plates. Top each with mound of avocado mixture. Sprinkle with cucumber and cilantro and serve.

PER SERVING: 233 CAL.; 5G PROT.; 18G TOTAL FAT (3G SAT. FAT); 17G CARB.; 0 CHOL.; 294MG SOD.; 7G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 20 Converted by MM_Buster v2.0l.