Wednesday, December 28, 2016

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Salad Ingredients:
  • 4 large ripe tomatoes (or 20 cherry tomatoes)
  • 2 ripe large Hass avocados
  • 1 large red onion
  • 2 cups arugula leaves
  • 1 teaspoon ground cumin
  • 1/4 cup freshly chopped cilantro leaves
  • Toasted Cumin Vinaigrette

Vinaigrette Ingredients:
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon cumin seeds
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup olive oil
  • 1/4 cup avocado oil
  • Redmond's Real Salt
  • McCormack's Peppercorn Medley

Directions:

Cut the tomatoes into 1-inch chunks (or halve the cherry tomatoes) and set aside.  Halve the avocados, remove the pit, scoop the sides out and cut into 1-inch chunks and set aside.  Peel and thinly slice the onion, separating out the curved pieces, and set aside.  Lightly toast the cumin seeds and set aside.

[Do not use a blender to make this 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.

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.


Myrtle's Note:  I actually served this without the arugula and it was very, very well-received.  Other than not having the arugula, I swapped out one of the oils for avocado oil, since this is a recipe with avocados.  You end up with extra vinaigrette so you can have the salad a second day or use the vinaigrette with another salad.  My guests thought this had a very Mediterranean flavor.


Yield:  Serves 4