This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 30m
Yield Serves six
Number Of Ingredients 11
Steps:
- Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.
- Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
- Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.
- Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 423 milligrams, Sugar 4 grams
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