CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Mexican |
New, Vegtime7 |
4 |
Servings |
INGREDIENTS
3 |
T |
Fresh lime juice, 1 large |
|
|
lime |
1/2 |
t |
Salt plus |
1/8 |
t |
Salt |
4 |
|
Tomatoes |
|
|
Cut into 3/4-inch dice, 2 |
|
|
1/2 cups |
3 |
|
Haas avocados |
|
|
Cut into 3/4-inch dice, 2 |
|
|
cups |
3 |
|
Scallions, thinly sliced |
|
|
white and light green |
|
|
parts |
1 |
|
Clov garlic, minced |
1 |
T |
Mild olive oil or vegetable |
|
|
oil |
1/4 |
t |
Ground cumin |
2 |
|
Heads Boston lettuce |
|
|
Torn into large pieces, 8 |
|
|
cups |
1 |
|
Cucumber, peeled |
|
|
Quartered lengthwise |
|
|
Seeded and thinly sliced |
|
|
diagonally 1 cup |
2 |
T |
Coarsely chopped fresh |
|
|
cilantro |
INSTRUCTIONS
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 <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 20 Converted by
MM_Buster v2.0l.
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