Tomato-Avocado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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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


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


  1. 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.


  1. 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.
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