Lunch: Avocado Salad with Lime and Cumin Vinaigrette

Recipe by Bobby Flay This cool, creamy, and slightly spicy avocado salad is a creative and healthy side, perfect to accompany smoky grilled eats at a Fourth of July celebration.

This recipe includes fertility superfoods such as:

Honey, Avocados

Health and fertility benefits of Avocado Salad with Lime and Cumin Vinaigrette

One tbsp of honey has a glycemic index (GI) of 55. Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

1 tbsp. cumin seeds
1/4 c. lime juice
1/4 c. chopped fresh cilantro leaves
1/2 c. whole cilantro leaves
2 tbsp. rice vinegar
1 tbsp. honey
kosher salt
Pepper
1/4 c. olive oil
1/4 c. vegetable oil
4 c. arugula leaves
2 lb. ripe tomatoes
4 large ripe Hass avocados
1 large red onion
1 tsp. ground cumin

Instructions

In 10-inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat; let cool completely.
In medium bowl, whisk together lime juice, chopped cilantro leaves, vinegar, honey, toasted cumin seeds, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add oils in slow, steady stream, whisking to combine. Dressing can be transferred to airtight container and refrigerated for up to 3 hours.
Arrange arugula on serving platter. Top with tomatoes, avocados, and red onion. Drizzle with half of vinaigrette. Sprinkle with ground cumin and cilantro leaves. Serve with additional vinaigrette on the side, if desired.

Add a review for Avocado Salad with Lime and Cumin Vinaigrette