Mexican Flavors Salad

Recipe Ingredients

4 teaspoons	20ml	Lime juice - fresh
1 teaspoon	5ml	Mustard - stone ground
2 teaspoons	10ml	Olive oil
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Cumin powder
2 tablespoons	30ml	Cilantro - chopped
8 tablespoons	120ml	Butter-head lettuce leaves (large)
1 tablespoon	15ml	Cucumber - peeled, cubed (medium)
16		Cherry tomatoes
1		Avocado - cubed (large)
1		Red onion - minced (small)
4 teaspoons	20ml	Pumpkin seeds - roasted

Recipe Instructions

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. Sprinkle onion -- minced 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.

Source:
Susan Cheney/Vegetarian Times

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