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La ENSALADA MEXICANA  

Oil free Tomato, Cucumber Salad with Lime Dressing 

May 17th, 2015

One of the simplest salads ever is tomato, cucumber, avocado salad with slightly tangy twist. The key is to get really tasty Campari tomatoes, not just any regular tomatoes. I have no problem to get them in the supermarket all year round, so I buy them pretty much every week. The combination of avocado, cucumber and Campari tomatoes is a trio that I eat every day. Usually I just like them with a pinch of salt, but once in a while I make this salad just to spice things up. This salad goes especially great with any type of Mexican food, for example veggie burritos or quesadillas. Soon I will be adding quesadilla recipe as well, so make sure you come back to check it out.  

 

La Ensalada Mexicana Recipe

Author: Lena Novak – Lena’s Vegan Living

Recipe Type: Salad

Prep time 15min  Cooking time 0min  Total 15min

Serves 4

Ingredients

 

 

Campari Tomatoes 2 cups sliced into quarters

English Cucumber peeled and cut into small quarters

 Avocado 1 1/2 for garnish (2 slices per portion)

Juice from 3 limes

Cilantro leafs without stems  

Scallions 3 sliced

Cayenne pepper to taste

Himalayan pink salt to taste

 

Gently toss everything together in a large bowl and garnish with avocado and cilantro 

I hope you will  try this simple but wonderful recipe. I would love to read your feedback. 

 

Bon Appetit 

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