Avocado Salad with Lime and Cumin Vinaigrette
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Bobby Flay
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.
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
Instructions
In 10-inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat; let cool completely.
In 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.
Arrange 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.
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