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2 1/2 teaspoons cumin seeds
6 ripe but firm Hass avocadoes
2 teaspoons 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 tablespoons finely sliced cilantro
1/4 cup extra virgin olive oil
1/8 teaspoon 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 3 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 lime zest and juice. Fold the onion, tomato, and cilantro
into the avocadoes. Fold everything together carefully so that you don't smash the avocados or tomatoes. Fold in
the oil, cumin, cayenne, sugar, and salt and pepper to taste. Serve immediately or refrigerate, surface
covered with plastic wrap, for up to 2 hours.