This salad is a delight of contrasting textures: creamy avocado, crunchy walnuts, celery, and cucumbers, and the tang of toasted cumin vinaigrette.
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.
© 1998 Joyce Goldstein. All rights reserved.