California Avocado Israeli Salad

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.