John's photo of the gardens June 23, 2009
You can get limones at your neighborhood Mexican market; in Park City find an overflowing display at Anayas Mercado.
1/2 cup extra virgin olive oil
1/4 cup fresh squeezed lime juice—preferably from Mexican limones or Key limes—the smaller, and less tart ones
1 clove garlic, minced
1/2 teaspoon ground cumin
1 teaspoon salt
Pinch cayenne pepper
2 avocados, sliced
1 bunch radishes, sliced (about 1 cup)
3 or 4 green onions, thinly sliced (about 1/2 cup)
4 large handfuls Ranui salad greens
In a medium bowl, whisk the oil, lime juice, garlic, cumin, salt and cayenne to make a dressing. Add the avocadoes, radishes and green onions to the dressing to marinate. To serve: put the salad greens in a large serving bowl or divide onto individual chilled plates. Strain the avocado, radishes and green onions from the dressing and arrange on top of the lettuce. Drizzle more dressing on top.
Makes 4 servings.
