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Mexican Flavors Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B6, C, D, P
MineralsZinc, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 teaspoons 20ml Lime juice - fresh

  2. 1 teaspoon 5ml Mustard - stone ground

  3. 2 teaspoons 10ml Olive oil

  4. 1/4 teaspoon 1 1/3ml Cayenne pepper

  5. 1/4 teaspoon 1 1/3ml Cumin powder

  6. 2 tablespoons 30ml Cilantro - chopped

  7. 8 tablespoons 120ml Butter-head lettuce leaves (large)

  8. 1 tablespoon 15ml Cucumber - peeled, cubed (medium)

  9. 16 Cherry tomatoes

  10. 1 Avocado - cubed (large)

  11. 1 Red onion - minced (small)

  12. 4 teaspoons 20ml Pumpkin seeds - roasted

Instructions Jump to Ingredients ↑

  1. Combine lime juice and mustard in a small bowl. Gradually dribble in oil, whisking constantly.

  2. Add Cayenne and cumin; mix in 2 teaspoons cilantro. Set aside.

  3. Tear lettuce leaves into bite sized pieces and divide among 4 salad plates.

  4. 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.

  5. Variations: Substitute torn or chopped mustard greens for part of the lettuce. Use half red cherry and half yellow pear tomatoes.

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