Avocado Salad with Cumin Vinaigrette

Avocado Salad with Cumin Vinaigrette from ZestuousThis is a refreshing salad with robust flavors and textures, making it a nice, healthy change for the New Year.

When I was heading home for Christmas, I had a long day of traveling. I was exhausted, but needed to eat. I wanted something light, but still satisfying. The waitress at the Hyatt lounge recommended an avocado salad and a glass of MacMurray Ranch Pinot Noir.

The salad arrived and it immediately reminded me of a deconstructed guacamole. It was just the dish I was looking for.

Today, I’ve recreated the recipe at home. It’s quite simple. This is a single size serving, but it makes enough dressing for two salads. For a full meal, add a grilled chicken breast or piece of fish on top.

Avocado Salad with Cumin Vinaigrette

Total Time: 10 minutes

Yield: 1 salad

Avocado Salad with Cumin Vinaigrette


  • 1 avocado
  • 1 thin slice red onion
  • ¼ red pepper
  • ½ jalapeno, fresh
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon champagne vinegar
  • 1/8 tsp. kosher salt
  • 1/8 tsp. cumin
  • ½ tsp. sugar
  • ½ lime

Cut the avocado in half and remove the pit. Slice the avocado while its still in the shell.

Scoop it out with a large spoon and fan the slices on a plate.

Slice the red onion slice in half, so you have thin strips. Julienne the red pepper and jalapeno slice, removing the seeds. Add to plate.

In a small bowl, whisk the garlic, olive oil, vinegar, salt, cumin and sugar.

Drizzle half of the dressing onto the salad. Squeeze the juice from half of a lime over the salad.



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