1/2 cup extra virgin olive oil
3 garlic cloves, pressed
1 tablespoon cilantro, chopped
1 tablespoon honey
2 1/2 teaspoons cumin
1 1/2 teaspoon salt
black pepper to taste, freshly ground
1 cup avocado, peeled and cubed
1 cup cucumber, peeled and cubed
1 1/2 cups grape tomatoes, cut in half
1/2 cup sweet peppers, any color, quartered and sliced
1 1/2 cups mushrooms, cubed
3 tablespoons red onion, diced
Squeeze limes into a pint size mason jar then add olive oil, garlic, cilantro, honey, cumin, salt and pepper into the olive oil mixture. Tightly close lid onto jar and shake several times to blend dressing well. Refrigerate until ready to pour over salad.
Add all of the cut up vegetables into a large salad bowl. Shake up the jar of dressing and pour the amount you desire over salad. Toss and serve or keep cold until ready to serve. Garnishing with more cilantro is optional.
I use about half of the dressing in this salad that this recipe makes. The leftover dressing keeps well in the refrigerator for later use.
- Prep Time: 20 minutes
- Category: Slads
- Serving Size: 1/2 cup