Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

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

Directions

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.

Vinaigrette:

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

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.