Here’s the salad that changed my mind about cumin and made start giving it the respect it deserves. This salad is so fresh, flavorful and easy to make! It barely served two people because we couldn’t stop eating it. And then I made it again a few days later.
This recipe should not have been good in my mind. I was never a huge fan of cumin…it was too strong, it’s flavor too distinct, overpowering when used incorrectly. But I was looking for a salad recipe with Latin flavors for a dinner I was making and stumbled upon this one. Vowing to be a better eater and try things again that I’m convinced that I don’t like, I gave this one a shot. I did reduce the cumin (because I was scared!) but you can adjust up (or down) to your taste. The avocados and dressing are really the star of the show, so make sure you use ripe avocados and use fresh cumin (not something that’s been on your shelf for 25 years).
Side note: can I just tell you about my love for cherry tomatoes?! I love how consistent the flavor is and how we can get good ones all year round now. I don’t know what I would do without tomatoes. Find a type and brand you love and trust and stick with it! Now go make this salad.
Avocado Salad with Tomatoes, Arugula and Toasted Cumin-Lime Vinaigrette
Yield: 4 servings
4 large ripe tomatoes, cut into bite-sized pieces or 1 pint cherry tomatoes, halved
2 ripe Haas avocadoes, halved, pit removed, peeled and cut into bite-sized pieces
1/2 red onion, very thinly sliced
2 cups arugula (about 2 ounces)
1/2 cup cilantro leaves, picked from stem
TOASTED CUMIN-LIME VINAIGRETTE:
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
2 teaspoons cumin seeds, toasted
1/2 to 1 teaspoon ground cumin, to your taste
2 tablespoons extra-virgin olive oil
2 tablespoons grapeseed or other neutral-flavored oil
Kosher salt and freshly ground black pepper
Mix the tomatoes, avocadoes, red onion, arugula and cilantro together in a large mixing bowl.
For the vinaigrette: Whisk together the lime juice, vinegar, honey, cumin seeds, and ground cumin together in a small mixing bowl. Drizzle the oils in slow, whisking constantly, to emulsify. Season to taste with salt and pepper.
Drizzle the dressing over the salad, tossing gently to coat.
Inspiration: Avocado Salad with Tomatoes, Lime and Toasted Cumin Vinaigrette on cookingchanneltv.com