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