A Light and Crunchy Salad with a Twist of Limón

By Liliana Moyano for Shine Latina

Avocado saladIn Latin America, it is very common to add lime and salt to fruits and vegetables. Mango and radishes are two of my favorite lime-salted treats. My mom found this to be the only way I ate my veggies, so she began to add limón y sal to everything.

My mom is a weekday-vegetarian by choice. She has a unique passion for vegetables, and through the years she's found delicious ways to satisfy her semi-vegetarianism. My all time favorite recipe is her avocado-lime, leafless salad filled with color and crunch. This is the same concept of fruits and vegetables with limón y sal, but she adds olive oil to make the salad less tangy. I make it at nighttime when I come back from work and want to eat something light, yet filling.

Prepping the veggiesIngredients
(4 servings)
½ red pepper, julienned
½ red onion, julienned
3 celery stalks, chopped
1 tomato, chopped
¼ cup carrots, shredded
2 Hass avocados
2 1/2 tbsp. olive oil
¼ tsp. sea salt
11/2 tbsp. rosemary leaves
Pepper to taste

Try this dish with my Pork Chops for a protein fix

Preparing the dressingDirections
Place the red pepper, onion, celery, tomato and carrots in a bowl and store in the refrigerator. In the meantime, mix the olive oil, sea salt, rosemary leaves and pepper in a blender until the texture becomes creamy. Finally, remove the salad from the fridge. Slice and add the avocado right before serving. Pour the lime dressing over the salad. Serve and enjoy!

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