Kathryn’s Mexican Salad
Ingredients
Salad
- 1 Head Red and Green Lettuce optional Mixed lettuce rinsed, dried and torn
- 3-4 cocktail tomatoes cut in quarters
- 1 avocado diced
- 1 English cucumber seeded and chopped
- ¼ large red onion thinly sliced- spread apart
- 2/3 cup fresh cilantro chopped
- 1 miniature red pepper chopped (optional)
- 1 miniature Yellow pepper chopped (optional)
- 1/2 cup black olives cut in half
- 1 cup feta cheese crumbled
Dressing
- 1 Tbsp lime juice
- Zest of one lime optional
- 3 Tbsp olive oil
- ½ tsp cumin
- ¼ tsp black pepper
- ½ tsp sea salt
Instructions
Salad
- Chop or tear lettuce and put into the salad bowl,
- Slice tomatoes in quarters add to salad, slice onion in thin strips add to the bowl,
- Chop cilantro finely and add to salad. Cut olives in half, add seed peppers finely chopped, and add to the salad. Save the Feta cheese until serving.
Dressing
- To make the dressing, zest, and juice one lime. Add to a small bowl or small jar. Add the olive oil, cumin, black pepper, and sea salt. Mix well or shake the jar to mix. Refrigerate both dressing and salad unless you are serving immediately.
- Once you are ready to serve, pour salad dressing over the salad mix. Top with the Feta cheese and serve.
- Makes enough for 4 servings