Tangy Avocado and Lime Salad

printer-friendly version

ingredients 3 Tbsp. lime juice, fresh-squeezed, divided 1/2 tsp. salt plus 1/8 tsp. salt 4 sm. tomatoes, cut into 3/4-inch cubes — about 2-1/2 cups 2 med. avocados, cut into 3/4-inch cubes — about 1-1/2 cups 1 lg. mango, cut into 3/4-inch cubes — about 1-1/2 cups 3 med. scallions, white and light green parts, sliced thin 1 clove garlic, minced 1 Tbsp. olive oil 1/4 tsp. cumin, ground 1 lg. head Boston lettuce, torn into large pieces — about 8 cups 1 med. cucumber, peeled 2 Tbsp. cilantro, coarsely chopped black pepper, freshly ground method Slice the peeled cucumber lengthwise into quarters, seed, and slice thinly on the diagonal. In a medium non-metallic bowl, whisk together 2 Tbsp. of the lime juice and 1/2 tsp. salt. Add tomatoes, avocados, scallions, and garlic. Fold to combine and add pepper to taste. In a separate large non-metallic bowl, whisk together the remaining lime juice, oil, cumin, and 1/8 tsp. salt. Add lettuce and toss. Season with pepper to taste. Divide lettuce among four plates and top with 1/4 of the avocado and tomato mixture. Garnish with cucumber slices and sprinkle with cilantro. 4 servings : Karen Helms Sublett