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.