Spicy Avocado and Cilantro Salad

Adapted from New York Times recipe. Serves 4.

  • 2 avocados – halved, peeled, thinly sliced crosswise
  • 3 packed cups – Arugula
  • Dressing:
  • 1 lemon – juice only
  • 3 Tbsp – olive oil
  • 2 cloves – garlic, minced
  • 1/2 tsp- ground coriander
  • 1/4 tsp- ground cumin
  • 3/4 tsp – salt
  • 1 Serrano pepper – very thinly sliced
  • 2 green onions – thinly sliced, whites and greens
  • 1/4 bunch – Cilantro, rough chopped (or optionally serve to side)

In a large bowl, mix the dressing – lemon juice, olive oil, garlic, coriander, cumin, salt, Serrano peppers, green onions, cilantro.  Add the avocado slices to the dressing and serve over a bed of arugula.

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