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MEET THE GROWERS
Mike Sanders and Chris Ambuul
Ranch Santo Thomas
Valley Center, California
Mike entered the avocado business in the 70s. He says growing avocados has kept him young, and he has fond memories of raising his children on the farm. A few years ago, Mike persuaded his son–in–law, Chris, to leave the corporate world and join...
CALIFORNIA AVOCADO ISRAELI SALAD
Categories
- Salads & Dressings,
- Vegetarian
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission
Ingredients
-
0.500
½
cup
mixed salad greens or watercress (optional)
-
5.000
5
Tbsp.
Toasted Cumin Vinaigrette (recipe follows)
-
0.500
½
California avocado, cut into 1-inch chunks
-
0.250
¼
cup
walnuts, toasted, very coarsely chopped
-
0.333
⅓
cup
diced (1/2 inch) celery
-
0.333
⅓
cup
diced (1/2 inch) seeded cucumber
-
2.000
2
Tbsp.
finely chopped red onion
-
0.000
Toasted Cumin Vinaigrette
-
3.000
3
Tbsp.
to 4 tb cumin seeds
-
0.667
⅔
cup
mild olive oil
-
0.333
⅓
cup
fruity olive oil
-
0.333
⅓
cup
fresh lemon juice
-
0.000
salt and freshly ground pepper to taste
Instructions
- 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.
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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