- Serves: 4
- Calories: 253
- Net Carbs: 6.0 g
Protein: 2.5 g- Fat: 24.0 g
Ingredients
Ingredients A:
- 1 tsp toasted ground cumin
- 3 tbsp lemon juice
- 5 tbsp+1 tsp (or 1/3 cup or 80ml) olive oil
- salt & pepper to taste
Ingredients B:
- 6 cups salad greens (you can mix)
- 1 Haas avocado (diced)
- 1 Japanese cucumber (diced)
- 6 cherry tomatoes (chopped)
- 2 tbsp chopped red onion
Directions
- Toast cumin seeds over low heat in a small dry skillet until fragrant, stir regularly to avoid burn. Then grind to get 1 tsp ground cumin.
- Mix lemon juice, cumin, salt & pepper in a bowl, slowly add in the olive oil and whisk till well blended to make salad dressing.
- Put salad greens from ingredients B in a large salad bowl and toss with 1/4 cup of the salad dressing.
- In another bowl, put in the remaining ingredients B and toss with the remaining dressing.
- For serving, place salad greens at the bottom of the dish and top with avocado mixture salad.
