Oriana's Cabbage Salad

½ medium green cabbage, finely shredded

3 or 4 ripe tomatoes, diced

1 large ripe avocado, cut into ½-in cubes

3 or 4 scallions (green onions), finely sliced

¼ to 1/3 c. chopped fresh cilantro (or use parsley)

Juice of 1 lime                                                                                      Salt

Place the cabbage, tomatoes, avocado, and scallions in a large bowl.  Sprinkle the cilantro, lime juice, and salt (to taste) over the cabbage mixture and gently stir to combine the ingredients.  Serve immediately in a large bowl or prepare the individual serving plates.  Serves 4.  Recipes from the Garden, by Rosalind Creasy


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