| 13 | 5 | 794 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
| 2 tbsp | Lime juice (fresh) (lime vinaigrette) |
| 1 tbsp | Cilantro (coriander), dried (chopped, lime vinaigrette ) |
| 1 tsp | Hot sauce (optional, lime vinaigrette ) |
| 1 pinch | Salt (lime vinaigrette) |
| 1 dash | Black pepper (lime vinaigrette) |
| 3 tbsp | Extra virgin olive oil (lime vinaigrette) |
| 1/4 cup | Red onion (or shallot) |
| 1 tsp | Jalapeno pepper |
| 1 medium | Tomato (diced ) |
| 3 cup | Lettuce, spring mix (mesclun) |
| 1 tbsp | Cilantro (coriander) |
| 1 avocado(s) | Avocado |
| 1/2 whole lime(s) | Lime juice (fresh) |
Make the vinaigrette: Whisk together the lime juice; cilantro; hot sauce, if desired; and a generous pinch of salt in a small mixing bowl. Slowly add the olive oil, whisking to combine into an emulsion.
Make the salad: Pour the vinaigrette into the mason jar. Add the onion, followed by the jalapeño and diced tomato. Layer on the mixed greens and then the cilantro.
Cut the avocado in half and discard the pit. Use a spoon to separate the flesh from the peel. Cube the avocado, and layer it on top of the salad greens. Sprinkle with the lime juice. Seal the jar, and refrigerate until ready to use.
| Fruit | 0.3 |
| Vegetables | 6.7 |
