This is inspired by the Chilean-style tomato, celery and avocado salads my mother made when I was growing up. The punchy vinaigrette does wonders for lacklustre greenhouse tomatoes and the whole salad is a good addition to a late summer barbecue.
For the dressing
1 tsp | Whole cumin seeds |
1 clove | Garlic, peeled and crushed with a pinch of salt |
1 tsp | Honey, (or brown sugar) |
2 Tbsp | Freshly squeezed lemon juice |
2 ½ Tbsp | Extra virgin olive oil |
For the salad
3 sticks | Celery, trimmed and cut into 2.5cm pieces (Main) |
6 | Vine-ripened tomatoes, cut into rough chunks (Main) |
1 | Large avocado, peeled and cut into chunks (Main) |
3 Tbsp | Finely chopped flat-leaf parsley |
Directions
- Toast the cumin seeds in a small pan set over medium heat for 2-3 minutes, until they are fragrant. Remove from the heat and set aside to cool for a minute or two, then crush in a mortar and pestle or with the blade of a heavy knife.
- Mix together the garlic, honey, crushed cumin seeds and lemon juice. Whisk in the olive oil until emulsified. Season to taste with salt and pepper and set aside.
- Tumble the celery, tomatoes, avocado and parsley into a bowl. Pour over half the dressing and toss gently, then transfer to a serving platter. Drizzle over the remaining dressing. Let sit for 10 minutes to absorb the flavours if possible, then serve.