Avocado Salad with Lime and Cumin Vinaigrette

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1 Tbsp. cumin seeds
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup chopped fresh cilantro leaves plus 1/4 cup whole leaves
• 2 Tbsp. rice vinegar
• 1 Tbsp. honey
• kosher salt and pepper
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 4 cups arugula leaves (about 6 oz.)
• 2 lbs. ripe large tomatoes, cup into 1-inch chunks, or cherry tomatoes, cut into halves
• 4 large ripe avocados, halved, pitted, peeled, and cut into 1 inch chunks
• 1 large red onion, thinly sliced
• 1 tsp. ground cumin

Directions

1. In 10 inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat; let cool completely.

2. In medium bowl, whisk together lime juice, chopped cilantro leaves, vinegar, honey, toasted cumin seeds, 1 tsp. salt, and 1/4 tsp. 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. 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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