Mexican-style summer salad

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Fresh lime juice; (1 large lime)
½ teaspoon Salt plus
⅛ teaspoon Salt
4 smalls Tomatoes
Cut into 3/4-inch dice; (2 1/2 cups)
3 mediums Haas avocados
Cut into 3/4-inch dice; (2 cups)
3 Scallions; thinly sliced
(white and light green parts)
1 large Clov garlic; minced
1 tablespoon Mild olive oil or vegetable oil
¼ teaspoon Ground cumin
2 mediums Heads Boston lettuce
Torn into large pieces; (8 cups)
1 small Cucumber; peeled,
Quartered lengthwise
Seeded and thinly sliced diagonally; (1 cup)
2 tablespoons Coarsely 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.

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