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Nutrition Facts
Serving Size 1 (335g) Recipe makes 4 servings
Calories 231
Calories from Fat 166		(71%)
Amount Per Serving		%DV
	Total Fat 18.5g	28%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 381mg		15%
Potassium 963mg		27%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 9.0g	36%
	Sugars 5.2g
Protein 4.2g		8%
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Avocado Lime Salad

Recipe #207168 | 15 min | 15 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Sharon123
Jan 22, 2007

A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons fresh lime juice (1 large lime)
1/2 teaspoon salt, plus
1/8 teaspoon salt
4 small tomatoes, cut in 3/4-inch pieces (2 1/2 cups)
2 medium ripe avocados, cut into 3/4-inch dice (1 1/2 cups)
3 scallions, thinly sliced (white and green parts)
1 large garlic clove, minced
1 tablespoon extra virgin olive oil
1/4 teaspoon ground cumin
1 head boston lettuce, torn into large pieces (8 cups)
1 medium cucumber, peeled, quartered lengthwise, seeded and thinly sliced diagonally (1 cup)
2 tablespoons coarsely chopped fresh cilantro

Directions

1
In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
2
Add tomatoes, avocados, scallions and garlic.
3
Using rubber spatula, gently fold to combine.
4
Season to taste with pepper.
5
In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
6
Add lettuce and toss.
7
Season to taste with pepper.
8
Divide lettuce among plates.
9
Top each with mound of avocado mixture.
10
Top with cucumber slices.
11
sprinkle with cilantro and serve.

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Featured Reviews for This Recipe

From: Chris from Kansas

On Jun 20, 2009

Awesome! I made this to go with a mexican meal and my husband and I loved the fresh flavors. Will definitely make again!

1 person found this review helpful

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From: Chef Zephyr

On May 11, 2009

A keeper, especially for a Mexican meal. I used only 1/8 tsp. of cumin as it's not a favorite of my DH.

1 person found this review helpful

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From: sueko

On Jul 21, 2009

This salad was quite delicious. I used it with the chicken enchilada menu and it was the standout of the meal. The cumin and cilantro were such a dramatic potentiator for the avocado, don't skimp on them; and the lime with cilantro is a classic. I will make this over and over again. Yummmm! Thanks Sharon

2 people found this review helpful

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From: Enjolinfam

On May 13, 2008

This salad was so fantastic! I loved the mixture of flavors from the cilantro, garlic, and lime (though I used calamansi because it's easier to find in the Philippines and tastes almost the same). And any salad with avocado in it is usually a hit with me. I really could eat this salad everyday except that it takes more time than my usual toss together salad. Thanks so much Sharon! I'll be making this again...this week! Made for New Tag 2008.