Dairy Free · Gluten Free · Healthy Options · Jalapeno Lime balsamic · Persian Lime olive oil · Salads ·Mar 26, 2024

Avocado Salad with Mexican Vinaigrette

Name: Avocado Salad with Mexican Vinaigrette
Prep time: 25 min
Total time: 25 min
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

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

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.

Avocado Salad with Mexican Vinaigrette