Avocado Salad with Mexican Vinaigrette
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Avocado Salad with Mexican Vinaigrette
Category
Salads
Prep Time
25 minutes
Ingredients
- 1 tablespoon cumin seeds
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro leaves
- 1/2 cup whole cilantro leaves
- 2 tablespoons Fustini's Jalapeño Lime balsamic
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 1/2 cup Fustini's Persian Lime olive oil
- 4 cups greens (avocado, spinach, romaine)
- 2 lb. ripe tomatoes
- 4 large ripe avocados
- 1 large red onion
- 1 teaspoon ground cumin
Ingredients
Directions
- In a 10-inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat, let cool completely.
- In a medium bowl, whisk together lime juice, chopped cilantro leaves, vinegar, honey, toasted cumin seeds, salt, and pepper. Add the olive oil in a slow, steady stream, whisking to combine. Dressing can be transferred to an airtight container and refrigerated for up to 3 hours.
- Arrange salad greens on the serving platter. Top with tomatoes, avocados, and red onion. Drizzle with half of the vinaigrette. Sprinkle with ground cumin and cilantro leaves. Serve with additional vinaigrette on the side, if desired.
Recipe Note
Delicious side dish for grilled chicken. For more heat, substitute the Chipotle olive oil. Adapted from delish.com