Mexican Style Summer Salad

Diced tomato, diced avocado, thinly sliced scallions, and minced garlic folded gently with fresh lime juice and salt. Meanwhile, Boston lettuce leaves tossed with mixture of extra-virgin olive oil, ground cumin and fresh lime juice. To serve lettuce leaves top with mound of tomato and avocado mixture. Salad garnished with thinly sliced cucumber and chopped fresh cilantro.

Ingredients -

3 tablespoons Fresh Lime Juice
1/8 teaspoon 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 Garlic Clove, minced
1 tablespoon Extra Virgin Olive Oil
1/4 teaspoon Ground Cumin
Fresh Ground Black 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
2 tablespoons Fresh Cilantro, coarsely chopped

Preparation:

1. In medium non-metallic bowl, whisk together 2 tablespoons of lime juice and 1/2 teaspoon of salt.

2. Add the tomatoes, avocados, scallions and garlic.

3. Using a rubber spatula, gently fold to combine.

4. Season to taste with pepper and set aside.

5. In a large bowl, whisk together the oil, cumin, and remaining 1 tablespoon lime juice.

6. Add the lettuce and toss.

7. Season with pepper.

8. Divide the lettuce among the plates.

9. Top each with a mound of the avocado mixture.

10. Sprinkle with cucumber and cilantro and serve.

Salad Making Tips

Scallions

Scallions are otherwise known as green onions or salad onions. The immature bulbs of yellow onions are harvested for their mild flavor and are delicious eaten raw.

Salad Making Tips

Extra-Virgin Olive Oil

Very low in acidity, extra-virgin olive oil has perhaps the best flavor of all olive oil. The acidity level does not interfere with the flavor of the oil imparted from the olives.

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