Description
A toasty cumin-lime vinaigrette coats cherry tomatoes and avocados for a fresh, smoky side salad! Toss with some arugula for a peppery bite.
Ingredients
Scale
- 4 large ripe tomatoes, cut into bite-sized pieces or 1 pint cherry tomatoes, halved
- 2 ripe Haas avocadoes, halved, pit removed, peeled and cut into bite-sized pieces
- 1/2 red onion, very thinly sliced
- 2 cups arugula (about 2 ounces)
- 1/2 cup cilantro leaves, picked from stem
TOASTED CUMIN-LIME VINAIGRETTE:
- 2 tablespoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 teaspoons cumin seeds, toasted
- 1/2 to 1 teaspoon ground cumin, to your taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons grapeseed or other neutral-flavored oil
- Kosher salt and freshly ground black pepper
Instructions
Mix the tomatoes, avocados, red onion, arugula and cilantro together in a large mixing bowl.
For the vinaigrette: Whisk together the lime juice, vinegar, honey, cumin seeds, and ground cumin together in a small mixing bowl. Drizzle the oils in slow, whisking constantly, to emulsify. Season to taste with salt and pepper.
Drizzle the dressing over the salad, tossing gently to coat.
Notes
Inspiration: Avocado Salad with Tomatoes, Lime and Toasted Cumin Vinaigrette on cookingchanneltv.com
- Category: Salads