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Recipe courtesy of Bobby Flay

Show: BBQ with Bobby Flay

Episode: High On the Hog

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Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Total:: 25 min
Prep:: 25 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
1 large red onion, thinly sliced
Toasted Cumin Vinaigrette, recipe follows
2 cups arugula leaves
1 teaspoon ground cumin
1/4 cup freshly chopped cilantro leaves

Vinaigrette:

1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper

Directions

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Vinaigrette:

Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

My Private Notes

Name: Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved; 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks; 1 large red onion, thinly sliced; Toasted Cumin Vinaigrette, recipe follows; 2 cups arugula leaves; 1 teaspoon ground cumin; 1/4 cup freshly chopped cilantro leaves; 1/4 cup fresh lime juice; 2 tablespoons rice wine vinegar; 1 tablespoon honey; 1 tablespoon cumin seeds, lightly toasted; 1/4 cup chopped fresh cilantro leaves; 1/4 cup olive oil; 1/4 cup canola oil; Salt and freshly ground pepper