Sunday, April 20, 2014

Avocado, Tomato and Red Onion Salad with Cumin-Lemon Vinaigrette

Photo Credit: Health is Wealth Photos.

Serve this salad as soon as it's prepared for maximum flavour, it does, however, make for great next-day leftovers.

  • 1 medium-sized avocado, diced into small cubes
  • 1 tablespoon fresh lemon juice
  • 1 cup cherry tomatoes, diced
  • 1/4 cup red or green onion, finely chopped
  • salt and pepper to taste 

Cumin-Lemon Vinaigrette:

  • 2 tablespoons fresh lemon juice
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/2 tsp. balsamic vinegar
  • 1 1/2 tablespoons extra-virgin olive oil

Photo Credit: Health is Wealth Photos.


  • Cut the avocado in half lengthwise and then remove the pit.
  • With the skin still on, cut the avocado into bite-sized pieces.
  • Reserve the avocado pieces to a bowl and add the lemon juice.  Using a spoon, toss the avocado pieces in the lemon juice until thoroughly coated.
  • Cut the small cherry tomatoes into halves.
  • Take the cherry tomato halves and the diced onions and add them to the avocados.
  • For the vinaigrette, take a small bowl and stir the ground cumin, salt, balsamic vinegar and lemon juice together.
  • Whisk in the olive oil at a drizzle until the dressing is emulsified.
  • Pour the vinaigrette over the avocado mixture, then stir gently to combine.
  • Seasoning to taste with salt and pepper.


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