California Avocado Israeli Salad
Ingredients
- ½ Cup mixed salad greens or watercress (optional)
- 5 Tbsp Toasted cumin Vinaigrette (recipe follows)
- ½ Hass Avocado|California avocado, cut into 1-inch chunks
- ¼ Cup walnuts, toasted, very coarsely chopped
- 1/3 Cups diced (1/2 inch) celery
- 1/3 Cups diced (1/2 inch) seeded cucumber
- 2 Tbsp finely chopped red onion
- Toasted cumin Vinaigrette
- 3 Tbsp to 4 tb cumin seeds
- 2/3 Cups mild olive oil
- 1/3 Cups fruity olive oil
- 1/3 Cups fresh lemon juice
- salt and freshly ground pepper to taste
Lightly dress the greens with some of the vinaigrette and place on a salad plate.
Toss the remaining ingredients with the remaining vinaigrette and mound on the greens.
To make Toasted cumin Vinaigrette, toast the cumin seeds in a small skillet over low heat, stirring occasionally, until fragrant; it will take just a minute or two.
Grind the cumin in a spice mill, then whisk together with the remaining ingredients.
Toss the remaining ingredients with the remaining vinaigrette and mound on the greens.
To make Toasted cumin Vinaigrette, toast the cumin seeds in a small skillet over low heat, stirring occasionally, until fragrant; it will take just a minute or two.
Grind the cumin in a spice mill, then whisk together with the remaining ingredients.
This article uses material from the "California Avocado Israeli Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
