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Avocado Salad

Serves six

2 1/2 tsp. cumin seeds
6 ripe, but firm, Hass avocados
2 tsp. grated lime zest (from about 2 limes)
1/3 cup lime juice (from about 2 limes)
1/2 cup finely chopped red onion
1 cup diced plum tomato
2 tbs. finely sliced cilantro
1/4 cup extra-virgin olive oil
1/8 tsp. cayenne
Pinch of sugar
Kosher salt and freshly ground black pepper

Toast the cumin seeds in a dry, small skillet over moderately low heat, shaking the skillet, until fragrant and a couple of shades darker, about three minutes. Turn them out on a tray or small plate to cool. Finely grind the seeds in an electric spice/coffee grinder.

Cut each avocado in half lengthwise and remove the pit. Scoop out each half in one piece with a large spoon and lay it, cut side down, on a cutting board. Cut each into 1/2-inch pieces and transfer to a large bowl. Gently toss the avocado pieces with the lime zest and juice. Fold the onion, tomato and cilantro into the avocados. Fold everything together carefully so that you don’t smash the avocados or tomatoes. Fold in the oil, cumin, cayenne, and sugar, and salt and pepper to taste. Serve immediately or refrigerate, surface covered with plastic wrap, for up to two hours.

Recipe excerpted from One Spice, Two Spice: American Food, Indian Flavors by Floyd Cardoz, with Jane Daniels Lear (William Morrow Cookbooks, 2006).