Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
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.
2. Vinaigrette:
3. 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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