Mexican Flavors Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tsp: Lime juice, fresh
1 tsp: Mustard, stone ground
2 tsp: Olive oil,
1/4 tsp: Cayenne pepper,
1/4 tsp: Cumin powder,
2 tbsp: Cilantro, chopped
8 large: Butterhead lettuce leaves,
1 medium: Cucumber, peeled and
Cubed,
16: Cherry tomatoes,
1 large: Avocado, cubed
1 small: Red onion, minced
4 tsp: Pumpkin seeds, roasted
Directions:
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. Spinkle minced onion 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.
Recipe By : Susan Cheney/Vegetarian Times
From: Date:
Source from luhu.jp
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. Spinkle minced onion 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.
Recipe By : Susan Cheney/Vegetarian Times
From: Date:
Source from luhu.jp
Tags
Salads