Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

By cprzybyl

Ingredients

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

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

Serves: 4; Calories: 246; Total Fat: 20 grams; Saturated Fat: 2.5 grams; Protein: 3 grams; Total carbohydrates: 16 grams; Sugar: 6 grams; Fiber: 6.5 grams; Cholesterol: 0 milligrams; Sodium: 72 milligrams