This green salad was inspired by the famous by the taco lettuce served at Lily’s Cafe – a small family owned Mexican restaurant which served the best Sonoran Mexican in all of Phoenix for several generations (now closed).
It’s essentially a plain green salad splashed with apple cider vinegar and topped with salt. The vinegar and salt add a sharp bite to the salad that is the perfect side to Mexican or Middle Eastern dishes.
Mex-masters green salad
Ingredients
- 1/4 head Iceburg lettuce
- 4 large leaf Green leaf lettuce
- 3 tbsp Apple cider vinegar
- 1 tbsp Table salt
- 1 medium Roma tomato
- 1 medium Avocado
- 1/4 medium Red onion
Instructions
- Wash produce and pat dry
- Slice lettuce into 1/4 inch strips, place in salad bowl
- Dice tomato into small pieces, place in salad bowl
- Remove bit and skin from avocado, dice, place in salad bowl
- Dice onion and place in salad bowl
- Sprinkle vinegar into salad bowl and stir to mix
- Sprinkle salt over salad and stir to mix