I came up with this simple salad as a side dish for low-carb people having a Mexican meal, but it also works as a beautiful foil for rich main dishes that need a bit of fresh color and crunch. Many Mexican main courses lend themselves well to low-carb eating, but the traditional side dishes of beans, rice, and tortillas definitely tip the scales in a heavily carb-y direction.
I started by chopping up classic vegetables in large chunks: tomatoes, cucumbers, avocado, green onion (red onion would be good, too). Then I added cilantro, lime juice, and a tiny punch of chili powder.
Chunky Salsa Fresca Salad
10 cherry tomatoes, cut in half
1/2 cucumber, cut into 3/4″ chunks
1 avocado, cut into 3/4″ chunks
1 green onion, chopped
1/3 cup cilantro, chopped
Juice of 2 limes
1/4 teaspoon chili powder
Mix everything together. Add more lime juice, if needed. Serve plated beside main courses, or as a filling for avocados, lettuce cups, or endive.