Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
INGREDIENTS
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4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
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2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
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1 large red onion, thinly sliced
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Toasted Cumin Vinaigrette, recipe follows
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2 cups arugula leaves
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1 teaspoon ground cumin
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1/4 cup freshly chopped cilantro leaves
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1/4 cup fresh lime juice
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2 tablespoons rice wine vinegar
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1 tablespoon honey
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1 tablespoon cumin seeds, lightly toasted
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1/4 cup chopped fresh cilantro leaves
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1/4 cup olive oil
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1/4 cup canola oil
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Salt and freshly ground pepper
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