CALIFORNIA AVOCADO ISRAELI SALAD

FOR THE TOASTED CUMIN VINAIGRETTE:
3 tbsp to 4 tbsp cumin seeds
2/3 cups mild olive oil
1/3 cups fruity olive oil
1/3 cups fresh lemon juice
salt and freshly ground pepper to taste
FOR THE SALAD:
1/2 cup mixed salad greens or watercress (optional)
5 tbsp toasted cumin vinaigrette
1/2 California avocado, cut into 1-inch chunks
1/4 cup walnuts, toasted, very coarsely chopped
1/3 cups diced (1/2 inch) celery
1/3 cups diced (1/2 inch) seeded cucumber
2 tbsp finely chopped red onion

TO MAKE TOASTED CUMIN VINAIGRETTE:
Toast the cumin seeds in a small skillet over low heat, stirring occasionally, until fragrant; it will take just a minute or two. Grind the cumin in a spice mill, then whisk together with the remaining ingredients for the vinaigrette.

TO PREPARE THE SALAD:
Lightly dress the greens with some of the vinaigrette and place on a salad plate. Toss the remaining ingredients with the remaining vinaigrette and mound on the greens.

Servings: 5
Source: California Avocado Commission