Avocado Salad with Lime and Cumin Vinaigrette

Name: Avocado Salad with Lime and Cumin Vinaigrette
Prep time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 1 tbsp. cumin seeds; 1/4 c. lime juice; 1/4 c. chopped fresh cilantro leaves; 1/2 c. whole cilantro leaves; 2 tbsp. rice vinegar; 1 tbsp. honey; Kosher salt; pepper; 1/4 c. olive oil; 1/4 c. vegetable oil; 4 c. arugula leaves; 2 lb. ripe tomatoes; 4 large ripe Hass avocados; 1 large red onion; 1 tsp. ground cumin

By Bobby FlayPublished: May 26, 2012

Kate Mathis

Yields:

Prep Time:

20 mins

Total Time:

25 mins

Cal/Serv:

245

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This cool, creamy, and slightly spicy avocado salad is a creative and healthy side, perfect to accompany smoky grilled eats at a Fourth of July celebration.

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Ingredients

1 Tbsp. cumin seeds
1/4 cup lime juice
1/4 cup chopped fresh cilantro leaves
1/2 cup whole cilantro leaves
2 Tbsp. rice vinegar
1 Tbsp. honey
Kosher salt
pepper
1/4 cup olive oil
1/4 cup vegetable oil
4 cups arugula leaves
2 lb. ripe tomatoes
4 large ripe Hass avocados
1 large red onion
1 tsp. ground cumin

Directions

1. Step 1In 10-inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat; let cool completely.
2. Step 2In medium bowl, whisk together lime juice, chopped cilantro leaves, vinegar, honey, toasted cumin seeds, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add oils in slow, steady stream, whisking to combine. Dressing can be transferred to airtight container and refrigerated for up to 3 hours.
3. Step 3Arrange arugula on serving platter. Top with tomatoes, avocados, and red onion. Drizzle with half of vinaigrette. Sprinkle with ground cumin and cilantro leaves. Serve with additional vinaigrette on the side, if desired.