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Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette Recipe

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

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Average Rating:

Total Reviews: 29

Showing 11-20 of 29

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  • on January 21, 2013

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    Well, ever the aspiring cook, I played with the dressing as already had a salad of 'healthy power greens in the bowl"
    Added a tad of garlic, used Dijon as didn't have grainy, added green onion and cilantro into the dressing as well as 1/2 of a BIG avocado, also zested about 1/2 of a lime...it's pretty thick so we're thinning with water as I write. 1/3 cup of extra water to thin...it's DELICIOUS!!!

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  • on April 20, 2012

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    I wish I would have read the other review before I made this. WAY too much oil. Next time I will do 1/2 the oil, otherwise it was a great salad!

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  • on April 19, 2012

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    This was a delicious salad! My only complaint would be that I absolutely loved the dressing before adding the oil. Once I whisked in the oil, the flavor was too diluted. I added a bit more of everything the recipe called for (minus more oil, to get that beautiful flavor back.

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  • on February 22, 2012

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    This is a Fabulous Recipe. I use the Compari tomatoes they have at Costco and they have the large sack of Avacados too. I also use 2 hard boiled eggs cut in quarters, ( don't worry if the cooked yolks blend in with sauce it actually creates a beautiful sauce. I use half the amount of Cilantro also. Winner Winner Bobbie. :

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  • on August 27, 2011

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    This was insanely delicious. I usually don't like vinaigrette, but this was just amazing. The cherry tomatoes are a better way to go since they can also be eaten by little ones :. I also would say that it is almost a must to get the 1/4 cup of lime juice for the vinaigrette. If you are a little short on that, it would take away from the great citrus flavor and the rice vinegar might over power what juice you did get. Just my .02 I made this with Bobby's Rum Brown sugar glazed shrimp and put the shrimp on top for an amazingly healthy dinner.

    Thank you Mr. Flay. A new nickname for you sir. Bobby "Flavor" Flay!!!!!!! You bring flavor all day with your recipes.

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  • on May 19, 2011

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    very light and tasty

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  • on August 13, 2010

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    I have made this a number of times and it always has a WOW factor. It's light and refreshing . It makes for a great accompaniment to any grilled meat for the BBQ. I try to make extra but it never makes it that far. I loved the toasted cumin seeds, the flavor they release when they pop adds an extra something special to the recipe.

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  • on June 30, 2010

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    This turned out great and was so easy to make. I had a simliar dish at Seasons 52 and wanted to recreate it. I didn't have cumin seeds so I just used bottle ground and it was still delicious. At the restuarant, the salad was served over arugula. I didn't have that either but worked well over romaine. Dressing works well in other salads too.

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  • on December 16, 2009

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    Everyone at the firehouse loves it. A very nice blend of flavors. I was making a mexican or carribean dish and wanted something to go w the theme. I had to pass out copies after dinner.

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  • on December 02, 2009

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    What to do with the last of the turkey breast from Thanksgiving? "How about a chopped salad?" my husband asked and immediately I thought of the yummy Chop Chop Turkey Salad at Simon's at Palms Place in Las Vegas. So I went in search of recipe for the key ingredient - cumin vinaigrette. So glad I found Bobby's recipe for the dressing, it was perfect. To Bobby's recipe I added the last of the thanksgiving turkey breast, cubed, and threw in a can of rinsed kidney beans (to which I added a little cumin and salt, and 1/2 a red bell pepper, diced. I didn't have arugula, so substituted with romaine which I chopped, then topped it off with a corn tortilla which I sliced and crisped up to make fresh tortilla strips. Best Thanksgiving leftover EVER! I'm keeping this in the file to have as a salad, but with the addition of the turkey and the beans this is complete as a dinner.

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