Israeli Avocado Salad

Name: Israeli Avocado Salad
Yield: Makes 1⅓ cups, enough for 5 or 6 salads
Cuisine: Israel
Ingredients: Salt and freshly ground pepper to taste; ⅓ cup diced (½ inch) seeded cucumber; ⅓ cup diced (½ inch) celery; 3 to 4 tablespoons cumin seeds; 2 tablespoons finely chopped red onion; ⅓ cup fruity olive oil; ⅔ cup mild olive oil; ⅓ cup fresh lemon juice; ½ cup mixed salad greens or watercress (optional); ½ avocado, cut into 1-inch chunks; ¼ cup walnuts, toasted, very coarsely chopped; 5 tablespoons Toasted Cumin Vinaigrette (recipe follows)

Preparation info

Makes 1⅓ cups , enough for
5 or 6
salads

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This salad is a delight of contrasting textures: creamy avocado, crunchy walnuts, celery, and cucumbers, and the tang of toasted cumin vinaigrette.

Ingredients

For Each Serving

½ cup mixed salad greens or watercress (optional)
5 tablespoons Toasted Cumin Vinaigrette (recipe follows)

Asia
Israel
Gluten-free
Spicy
Mediterranean
Vegan

Method

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 wi