Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

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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

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