Brazilian Lettuce Salad with Mexican Avocado‑Cilantro Lime Cream

Ingredients

• 6 large Romaine lettuce leaves
• 1 medium Cucumber
• 5 thinly sliced Radishes
• 1 ripe Avocado
• 2 tablespoons Fresh cilantro leaves
• 1 tablespoon Lime juice
• 1 tablespoon Olive oil
• 3 tablespoons Cotija-style cheese
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Wash and dry the lettuce leaves, then tear them into bite‑size pieces and place in a large bowl.

2. 2

   Using a vegetable peeler, create thin ribbons from the cucumber and add them to the bowl; slice the radishes thinly and add as well.

3. 3

   In a small blender or food processor, combine the avocado flesh, cilantro, lime juice, olive oil, salt, and black pepper; blend until smooth to form the avocado‑cilantro lime cream.

4. 4

   Drizzle the cream over the salad, toss gently to coat, and sprinkle the cotija‑style cheese on top.

5. 5

   Serve immediately; the salad is ready to eat and contains no cooked components.