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Mexican-Style Summer Salad

Source of Recipe

Unknown
4 Servings

3 Tbs. fresh lime juice (1 large lime)
1/8 tsp. salt
4 small tomatoes, cut into 3/4-inch dice (2 1/2 cups)
3 medium Haas avocados, cut into 3/4-inch dice (2 cups)
3 scallions (white and light green parts), thinly sliced
1 large clove garlic, minced
1 Tbs. mild olive oil or vegetable oil
1/4 tsp. ground cumin
Pepper to taste
2 medium heads Boston lettuce, torn into large pieces (8 cups)
1 small cucumber, peeled, quartered lengthwise, seeded and thinly sliced diagonally (1 cup)
2 Tbs. coarsely chopped fresh cilantro

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, and remaining 1 tablespoon lime juice. 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 calories; 5g protein; 15g total fat (3g saturated fat); 17g carbohydrate; 0 cholesterol; 74mg sodium; 7g fiber