Mexican Flavors Salad
Yield: 4 Servings
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 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.