Cucumber-Avocado Salad with Toasted Cumin Dressing
6.9g
Net Carbs
3.2g
Protein
25.0g
Fat
5.7g
Fiber
270
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 fruit without skin and seed California Avocado
- 1 cucumber (8-1/4") Cucumber (with Peel)
- 1 large whole (3" diameter) Red Tomato
- 1/8 cup chopped Red Onions
- 1 1/2 fluid ounces Fresh Lemon Juice
- 1 teaspoon Cumin
- 1/3 cup Extra Virgin Olive Oil
- 6 cup, shredded or choppeds Mixed Salad Greens
Directions:
If you are using cumin seeds instead of ground cumin, grind 1 tablespoon of cumin seeds to yield 1 teaspoon of the ground spice.
- In small dry skillet over low heat, toast cumin 2 minutes or until fragrant, stirring frequently.
- In small bowl, whisk cumin and lemon juice together. Add oil in a thin, steady stream, whisking until blended. Add salt and freshly ground black pepper to taste.
- In large salad bowl, combine greens with 1/4 cup dressing; toss to coat. Place on 4 serving plates.
- Dice the avocado, tomato, cucumber and onion and place in a bowl with the remaining dressing; toss to coat. Top each portion of greens with avocado mixture. Adjust seasonings.
- Serve immediately.
