Avocado salad w/ tomatoes, lime & toasted cumin vinaigrette

Salad. Because burger month made me fat.

Burger month was sort of a success around these parts. Such a success that my girlfriend groaned at the thought of another burger in the not too distant future. Two more patties left, hon. Just two more to go.

With the biggest race of my life (whatever, Broad Street) in less than 10 days and beach season in a few weeks, I’m back on the Bobby Flay Fit program with today’s delicious avocado-centric salad. There’s no main component to this dish like a chicken, beef or seafood, but that’s certainly an option if you’re a meatasaurus. We went veggie for this and found it filling and satisfying.

Avocado salad w/ tomatoes, lime & toasted cumin vinaigrette

Recipe courtesy of Bobby Flay
Serves 4

20 cherry tomatoes, halved
2 ripe avocados, halved, pitted, peeled and cut into chunks
1 large red onion, thinly sliced
2 cups argula leaves
1 tsp. ground cumin
1/4 cup fresh cilantro, chopped

1/4 cup fresh lime juice
2 tbsp. rice wine vinegar
1 tbsp. honey
1 tbsp cumin seeds, lightly toasted
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
1/4 cup canola oil
salt and pepper

Start out with the vinaigrette by whisking the lime juice, vinegar, honey, cumin seeds and cilantro in a bowl. Gradually whisk in the oils until emulsified. Season to taste.

In a mixing bowl, gently toss the tomatoes, avocados, onions and arugula with half of the vinaigrette. Season and add more of the vinaigrette if needed. Finish with cumin and cilantro.

Serve.

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