Avocado Salad with Tomatoes, Arugula and Toasted Cumin-Lime Vinaigrette
This vibrant avocado salad combines fresh tomatoes, peppery arugula, and a warm, zesty toasted cumin-lime vinaigrette for a quick and flavorful dish perfect for any occasion.
Ingredients
Main ingredients
- 4 large ripe tomatoes chopped or 1 pint cherry tomatoes halved
- 2 Haas avocados peeled and cut into bite-sized pieces
- 1/2 red onion sliced super thin
- 2 cups arugula about 2 ounces, fresh and peppery
- 1/2 cup cilantro leaves picked from their stems
- 2 tablespoons fresh lime juice
- 2 teaspoons cumin seeds toasted
- to taste ground cumin
- 2 tablespoons olive oil
- 2 tablespoons neutral oil (grapeseed or another) to keep things silky smooth
- 1 small bowl vinaigrette mixture lime juice, rice wine vinegar, honey, toasted cumin seeds, ground cumin
- 1 big bowl salad ingredients tomatoes, avocado, red onion, arugula, cilantro
- as needed seasoning salt and pepper to taste
Instructions
Instructions
- Toast cumin seeds in a pan over medium heat for about 2 minutes until aromatic, then transfer and crush lightly to release more flavor.2 teaspoons cumin seeds toasted
- Mix fresh lime juice, rice wine vinegar, honey, toasted cumin seeds, and ground cumin in a small bowl and whisk to combine into a tangy and sweet vinaigrette.2 tablespoons fresh lime juice, 2 teaspoons cumin seeds toasted, to taste ground cumin, 1 small bowl vinaigrette mixture
- Toss chopped tomatoes, avocado pieces, thinly sliced red onion, arugula, and cilantro in a big bowl.2 Haas avocados, 1/2 red onion, 2 cups arugula, 1/2 cup cilantro leaves, 1 big bowl salad ingredients
- Pour the cumin-lime vinaigrette over the salad and fold gently to coat everything evenly without squishing the soft avocados.1 small bowl vinaigrette mixture
- Serve immediately or chill briefly in the fridge to let the flavors settle while keeping it fresh.
Notes
Use the pressure cooker mainly to toast cumin or prepare other components; the salad ingredients are fresh and require no pressure cooking. Store leftover salad in the fridge and add avocado just before serving to maintain freshness.