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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This refreshing salad is the perfect texture and temperature contrast to spicy fajitas, burritos or enchiladas. From a January 1987 issue of Bon Appetit in The Weekday Cook section. It doubles or triples easily. Ingredients:
1 orange, peeled and diced |
1 medium tomato, seeded and diced |
1/2 avocado, peeled, pitted and diced |
1/3 cup frozen corn kernels, defrosted |
2 tablespoons minced red onions |
3 tablespoons olive oil |
1 tablespoon lime juice |
salt & freshly ground black pepper |
1 tablespoon minced fresh cilantro |
6 red leaf lettuce |
Directions:
1. Combine first 5 ingredients in medium bowl.
2. Using fork, gradually mix oil into lime juice in small bowl; season with salt and pepper; add to salad with cilantro and mix.
3. Line plates with lettuce, mound salad on lettuce and serve.
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