| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Salads |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Lime juice; fresh |
| 1 |
ts |
Mustard, stone ground |
| 2 |
ts |
Olive oil |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Cumin powder |
| 2 |
tb |
Cilantro; chopped |
| 8 |
lg |
Butterhead lettuce leaves |
| 1 |
md |
Cucumber; peeled and cubed |
| 16 |
|
Cherry tomatoes |
| 1 |
lg |
Avocado; cubed |
| 1 |
sm |
Red onion; minced |
| 4 |
ts |
Pumpkin seeds, roasted |
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.
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.
Posted to MC-Recipe Digest V1 #183
Date: Sun, 04 Aug 1996 21:04:59 -0700
From: "FeralCat@ix.netcom.com" <FeralCat@ix.netcom.com>
NOTES : Rather than chopping the cucumber, onion, tomatoes and avocado
as I have here, you might slice these vegetables and arrange them
in
concentric circles. The dressing is a tart, spicy lime
vinaigrette-a
little goes a long way.
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