Avocado Lime Salad Recipe #207168
A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.
by Sharon123
15 min | 15 min prep
SERVES 4
- 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
- In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
- Add tomatoes, avocados, scallions and garlic.
- Using rubber spatula, gently fold to combine.
- Season to taste with pepper.
- In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
- Add lettuce and toss.
- Season to taste with pepper.
- Divide lettuce among plates.
- Top each with mound of avocado mixture.
- Top with cucumber slices.
- sprinkle with cilantro and serve.
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