Israeli Avocado Salad

Preparation info
  • Makes 1⅓ cups , enough for

    5 or 6

    • Difficulty


Appears in

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.


For Each Serving

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


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