Avocado Salad With Orange Cumin Vinaigrette Recipes

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

ORANGE CUMIN VINAIGRETTE

Steps:

• Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
• Cover jar and shake vigorously for 2 minutes to form temporary emulsion.

ORANGE CUMIN VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
• Add oil in a slow stream, whisking until well blended, and whisk in pepper.

AVOCADO SALAD WITH ORANGE CUMIN VINAIGRETTE

Steps:

• Bring a small pot of salted water to boil and set up a small bowl of ice water.
• Add the corn to boiling water and cook until done, about 2 minutes.
• Strain and shock in ice water.
• Strain again.
• In a small bowl, combine blanched corn, avocado, pepper, onion, cilantro, oil, vinegar, syrup, salt, cumin, and cayenne.
• Toss gently to combine.
• On each of the four plates arrange a few romaine leaves.
• Mound avocado and corn salad on top.
• Garnish with corn tortilla chips if desired.