Israeli Avocado Salad

Preparation info

  • Difficulty


  • Makes 1⅓ cups , enough for

    5 or 6


Appears in

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)
  • ½ avocado, cut into 1-inch chunks
  • ¼ cup walnuts, toasted, very coarsely chopped
  • cup diced (½ inch) celery
  • cup diced (½ inch) seeded cucumber
  • 2 tablespoons finely chopped red onion

Toasted Cumin Vinaigrette

  • 3 to 4 tablespoons cumin seeds
  • cup mild olive oil
  • cup fruity olive oil
  • cup 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.