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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