Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 246 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 72 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 6.5 grams
- Protein
- 3 grams
- Sugar
- 6 grams
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- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 246 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 72 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 6.5 grams
- Protein
- 3 grams
- Sugar
- 6 grams
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.
