Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ Cup mixed salad greens or watercress (optional)
- 5 Tbsp Toasted Cumin Vinaigrette (recipe follows)
- ½ California avocado, cut into 1-inch chunks
- ¼ Cup walnuts, toasted, very coarsely chopped
- 1/3 Cups diced (1/2 inch) celery
- 1/3 Cups diced (1/2 inch) seeded cucumber
- 2 Tbsp finely chopped red onion
- Toasted Cumin Vinaigrette
- 3 Tbsp to 4 tb cumin seeds
- 2/3 Cups mild olive oil
- 1/3 Cups fruity olive oil
- 1/3 Cups fresh lemon juice
- salt and freshly ground pepper to taste
- =
Directions
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.