Total Time
Prep 15 mins
Cook 0 mins

A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.

Ingredients Nutrition


  1. In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
  2. Add tomatoes, avocados, scallions and garlic.
  3. Using rubber spatula, gently fold to combine.
  4. Season to taste with pepper.
  5. In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
  6. Add lettuce and toss.
  7. Season to taste with pepper.
  8. Divide lettuce among plates.
  9. Top each with mound of avocado mixture.
  10. Top with cucumber slices.
  11. sprinkle with cilantro and serve.
Most Helpful

This salad was quite delicious. I used it with the chicken enchilada menu and it was the standout of the meal. The cumin and cilantro were such a dramatic potentiator for the avocado, don't skimp on them; and the lime with cilantro is a classic. I will make this over and over again. Yummmm! Thanks Sharon

Northwest Suechef July 21, 2009

Yummy. What's new Sharon all your recipes are healthy and tasty. I used freshly squeezed lemon juice instead of lime, sea salt, to taste, organic tomatoes, organic avocados (they are smoother consistency than conventional ones), organic green onions, organic garlic clove, light tasting extra virgin olive oil, organic baby greens, organic English cucumber, & organic fresh cilantro. Made for Healthy Choices Tag Game 2013.

UmmBinat March 11, 2013

Very good salad and easy to prepare! Great summer time side dish or picnic item!

ramsey_penegar May 13, 2012

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