Avocado Salad

Ingredients

cumin seeds   1 tsp

 lime juice   1/4 cup

fresh cilantro leaves  chopped   1/4 cup

whole cilantro leaves   1/2 cup

vinegar      2 tbsp

honey    1 tbsp

 Kosher salt

 Pepper to taste

olive oil       1/4 cup

vegetable oil   1/4 cup

arugula leaves        4 cups

tomatoes, cut into 1" chunks/cherry tomatoes, cut into halves   2 pounds

avocados      4  halved, pitted, peeled, and cut into 1-inch chunks

large onion      1  thinly sliced

ground cumin    1 tsp

Directions

In a 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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