Recipe courtesy of Bobby Flay
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
Total:
25 min
Prep:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
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.

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