Serving Size : 30
2 cups lettuce — thinly sliced
2 Roma tomatoes — diced small
1/8 cup red onion — sliced paper thin
1/2 cup radishes — diced
1/2 cup cilantro leaves, whole — coarsely chopped
2 avocados — cubed
1 tablespoon olive oil
3 tablespoons lime juice — about 2 limes
1/4 teaspoon ground cumin
1 dash garlic powder
salt and pepper — to taste
2 packages phyllo dough — shells, thawed
extra cilantro for garnish — optional
Combine all the ingredients except for the phyllo shells in a large mixing bowl. Toss gently to evenly distribute ingredients.
Fill each phyllo cup with a portion of the salad. Top with the optional cilantro if desired.
The salad cups can be made up to a few hours ahead of time. In the case of preparing ahead, toss the avocado cubes with extra lime juice or Fruit Fresh to preserve their color.
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Per Serving (excluding unknown items): 33 Calories; 3g Fat (71.7% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : Consider this salad as a blank canvas to build upon as desired. Leftover chicken, pork, beef, shrimp or even chopped hard cooked eggs would make this a more substantial appetizer. Add any fresh vegetables you would like, and omit any you don’t care for. Shredded cheese would make an excellent addition, and a few dashes of hot sauce would please anyone with a taste for something spicy.