Summer Salad

In México, the array of fruits and vegetables available never ceases to impress me. The best part is that they are fresh and ripen to the proper consistency and taste. We have been stocking up on mangoes, papaya, peppers, chiles, limes, watermelon and other fresh produce. There are so many ways to serve tomato, chile, onion, cilantro and lime. Salsa fresca is a basic combination of these served with tortilla chips or as a side dish. Varying the amount or type of chile pepper will change the heat of the salsa. This combination makes a wonderful marinade for fish and shrimp or beef. Avocados are plentiful here and so easy to make into guacamole or to slice or dice them to add to omelettes, salads, fajitas, shrimp cocktails to name a few. When we feel like a light meal, I make this tasty and nutritious salad using whatever vegetables are
on hand. You can add tuna or shrimp to make this a hardier meal.

Summer Salad
Serves 4

500 mL (2 cups) mixed salad greens
2 medium beets, cooked and sliced or cubed
2 avocados, flesh only, sliced or cubed
125 mL (1 cup) cherry tomatoes, halved
4 hard boiled eggs, quartered
Vinaigrette (olive oil, limejuice, freshly ground black pepper)
Cilantro sprigs, chopped

Arrange salad greens on plates; top with beets, avocado, cherry tomatoes and egg. Drizzle with vinaigrette and sprinkle with cilantro.

Suggestions for other additions:
½ cucumber, cut into chunky cubes
6 radishes, sliced
½ green pepper, julienned