Mexican-Style Summer Salad

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* Exported from MasterCook *

 

Mexican-Style Summer Salad

 

Recipe By : www.vegetariantimes.com 6/00

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons fresh lime juice -- (1 large lime)

1/2 teaspoon salt plus

1/8 teaspoon salt

4 small tomatoes

cut into 3/4-inch dice -- (2 1/2 cups)

3 medium Haas avocados

cut into 3/4-inch dice -- (2 cups)

3 scallions -- thinly sliced

(white and light green parts)

1 large garlic clove -- minced

1 tablespoon mild olive oil or vegetable oil

1/4 teaspoon ground cumin

2 medium heads Boston lettuce

torn into large pieces -- (8 cups)

1 small cucumber

peeled and quartered lengthwise

seeded and thinly sliced diagonally -- (1 cup)

2 tablespoons coarsely chopped fresh cilantro

 

4 Servings Dairy Free

 

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.

 

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.

 

In medium non-metallic bowl, whisk together 2 tablespoons of lime juice and

1/2 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 1/8 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

 

 

 

 

 

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