Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

2017-09-10
  • Yield : 4 servings
  • Prep Time : 25m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    246 calorie
  • Fat

    20 grams
  • Saturated Fat

    2.5 grams
  • Cholesterol

    0 milligrams
  • Sodium

    72 milligrams
  • Carbohydrate

    16 grams
  • 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
  • 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

Method

Step 1

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.

Step 2

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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