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Mixed Green Salad with Cilantro-Lime Vinaigrette

Here is Rebecca Katz’s recipe for a bright, healthy salad chock-filled with nutrients.

Guideposts: Mixed Green Salad with Cilantro-Lime Vinaigrette

This delicious salad is easy to make and has a great homemade dressing with a hint of cumin.


6 c. mixed salad greens ½ avocado, spritzed with fresh lime juice and sprinkled with sea salt (so it doesn’t discolor)
1 c. fresh or frozen shelled edamame, mixed with a spritz of fresh lime juice and a pinch of sea salt ¼ c. Cilantro-Lime Vinaigrette
4 radishes, trimmed and sliced
Cilantro-Lime Vinaigrette
3 ½ Tbsp. freshly squeezed lime juice Pinch of cayenne
2 tsp. brown rice vinegar ¾ tsp. agave nectar or honey
¼ tsp. sea salt ¼ extra virgin olive oil
¼ tsp. ground cumin 2 tsp. finely chopped fresh cilantro



1. Combine the greens with the edamame, radishes, and avocado in a large bowl.

2. Add the vinaigrette and toss to continue.


1. Combine all of the ingredients and whisk until thoroughly blended.

Serves 4

* The Cilantro Lime Vinaigrette also makes a great marinade for fish and chicken.

Reprinted from The Cancer-Fighting Kitchen by Rebecca Katz, ©2009 Celestial Arts, Berkeley

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