Title: Mexican-Style Summer Salad
Categories: New, Vegtime7
Yield: 4 servings

3 tb Fresh lime juice; (1 large
-lime)
1/2 ts Salt plus
1/8 ts Salt
4 sm Tomatoes
Cut into 3/4-inch dice; (2
-1/2 cups)
3 md Haas avocados
Cut into 3/4-inch dice; (2
-cups)
3 Scallions; thinly sliced
(white and light green
-parts)
1 lg Clov garlic; minced
1 tb Mild olive oil or vegetable
-oil
1/4 ts Ground cumin
2 md Heads Boston lettuce
Torn into large pieces; (8
-cups)
1 sm Cucumber; peeled,
Quartered lengthwise
Seeded and thinly sliced
-diagonally; (1 cup)
2 tb Coarsely chopped fresh
-cilantro

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
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

Converted by MC_Buster.

By Kathleen on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 20

Converted by MM_Buster v2.0l.