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Photo Credit: Health is Wealth Photos.
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Serve this salad as soon as it's prepared for maximum flavour, it does, however, make for great next-day leftovers.
Ingredients:
- 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
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Photo Credit: Health is Wealth Photos.
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Directions:
- 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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