Super Salad

Back when Jason used to occasionally make dinner for me, he stumbled upon what happens to be one of the best salad recipes there is: Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette. It is one of our go-to meals at any time of the year but is a particularly good choice now that Spring has sprung.  Also we are in detox mode after spending the better part of the last week overindulging in tasty (and mostly fried) seafood while on vacation in South Carolina, so salad seemed an appropriate choice.

The salad itself is nothing terribly unusual/special—salad greens, tomatoes, red onions, cilantro, and avocado. But the dressing! The dressing is what makes this the best salad ever. It brings all the flavors together in delicious harmony.  It does require a couple of “specialized ingredients” (e.g., things that you may not have just hanging out in your pantry on a regular basis—I know I didn’t until we discovered this salad): cumin seeds and rice wine vinegar. But they are pretty easy to find and last a good while so you will be able to make this salad again and again and again.

Even better-- it is a breeze to make. This is a good thing when you are still adjusting to post-vacation life and need to make your apartment spotless for the in-laws who are coming by tomorrow.

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
Adapted, just barely, from Bobby Flay

Ingredients:
¼ cup fresh lime juice (about 3 juicy limes)
2 TBL rice wine vinegar
1 TBL honey
1 TBL cumin seeds, lightly toasted*
½  cup chopped cilantro**
¼ cup olive oil
¼ vegetable oil
2-3 medium tomatoes, cut into chunks (can also use cherry tomatoes, halved)
1-2 ripe avocados (depending on how many people you are feeding and how much you like avocados), cut into chunks
1 small or ½ large red onion, thinly sliced
2 cups of salad greens (we either use arugula or baby romaine depending on how we’re feeling)
1 teaspoon ground cumin

*To toast the cumin seeds, pour into a dry pan and heat over low. Give them a shake every now and then until you can start to smell the cumin aroma.

**A note about cilantro-- it can be very sandy/gritty, so I find that the best way to get it thoroughly clean is to use my leek washing method: fill a bowl with cool water, add cilantro leaves, and stir it around a time or two. The sand/grit will fall to the bottom.

1.Make the vinaigrette. Whisk together the lime juice, vinegar, honey, cumin, and half the cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Or you can do what we do and put everything into a mason jar and give a good shake. Season with salt and pepper, to taste.
2.Toss the salad greens, tomatoes, onions, and avocado with half of the vinaigrette. Check for seasoning. Sprinkle with ground cumin and the remaining cilantro. Serve, adding remaining vinaigrette as necessary. You can also add some diced chicken to the mix like we did if you want to give it a little more substance!