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Mexican Flavors Salad

Courses: Salads
Serves: 4 people

Recipe Ingredients

4 teaspoons 20mlLime juice - fresh
1 teaspoon 5mlMustard - stone ground
2 teaspoons 10mlOlive oil
1/4 teaspoon 1.3mlCayenne pepper
1/4 teaspoon 1.3mlCumin powder
2 tablespoons 30mlCilantro - chopped
8 tablespoons 120mlButter-head lettuce leaves (large)
1 tablespoon 15mlCucumber - peeled, cubed (medium)
16   Cherry tomatoes
1   Avocado - cubed (large)
1   Red onion - minced (small)
4 teaspoons 20mlPumpkin seeds - roasted

Recipe Instructions

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. Sprinkle onion -- minced over vegetable mounds. Drizzle 1/4 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.

Source:
Susan Cheney/Vegetarian Times

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