Ingredients

4 large ripe tomatoes, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
Lime-Toasted Cumin-Cilantro Vinaigrette, recipe follows
2 large ripe Haas avocados, peeled, pitted and cut into 1-inch chunks
3 coconuts, halved and drained
Cilantro leaves, for garnish

Instructions

Combine tomatoes, onion, and dressing, to taste,
and toss to combine. Add avocado and gently mix, being careful not to break up the avocado too much. Place 1
coconut 1/2 in 6 bowls. Spoon the salad among the coconuts. Garnish with cilantro
leaves. Vinaigrette:
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted and ground
1/4 cup chopped cilantro

Salt and freshly ground pepper
1/2 cup canola/olive oil blend

Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine. While
whisking, slowly drizzle in the oil. Whisk until well-combined. Reseason with salt and pepper, if necessary.