I love to serve this salad when I’m having a large crowd for dinner. This weekend I had my friends from New Jersey with their children visit, who I hadn’t seen between 6 – 12 years ago. It was lovely spending time with them and reminiscing about old times. Their children were all grown, having last seen them when there were only little. For lunch I served brown rice pelau, barbecue tofu from my cookbook, gluten-free macaroni and cheese and this huge Mexican Salad with Lime Dressing which was a huge hit. Nothing remained. After lunch we all took a long walk on the property, going through the woods. You may add your favorite vegetables for a personal twist, chopped jicama and or cucumber is also delicious.
- 1 head of Romaine or green leaf, chopped
- 1 cup cherry tomatoes, sliced in half
- 1 cup sweet corn kernels
- 1 cup pitted black olives, sliced
- 1 avocado, chopped
- ½ cup red onion, chopped
- 1/3 cup red bell pepper, chopped
- 1/3 cup yellow bell pepper, chopped
- 1/3 cup orange bell pepper, chopped
- Lime Dressing
- 1 ½ lime, juiced
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 tablespoon minced onion
- 1 teaspoon maple syrup
- ¼teaspoon ground cumin
- ¼ teaspoon sea salt
Place dressing ingredients in container and shake or whisk then store in refrigerator until ready to use so dressing can marinate.
Place a bed of lettuce on a large platter. Then place in rows avocado, onions, olives, corn, bell peppers and tomatoes. Drizzle with lime dressing before serving.