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

Serves: 2

Presley Zulauf

1 January 1970

Based on User reviews:

54

Spice

48

Sweetness

61

Sourness

41

mins

Prep time (avg)

6.6

Difficulty

Ingredients:

4 large

Tomatoes (ripe, cut into 1-inch pieces)

1 large

Red Onion (halved and thinly sliced)

2 large

Avocado (ripe haas, peeled, pitted and cut into 1-inch chunks)

3

Coconuts (halved and drained)

1

Cilantro Leaves (for garnish)

1 cup

Lime Juice (fresh)

2 tbsps

Rice Wine Vinegar

1 tbsp

Honey

1 tbsp

Cumin Seed (lightly toasted and ground)

1 cup

Cilantro (chopped)

1

Salt

1

Black Pepper (freshly ground)

1 cup

Canola

Directions:

1

Combine tomatoes, onion, and dressing, to taste, and toss to combine

2

Add avocado and gently mix, being careful not to break up the avocado too much

3

Place 1 coconut 1/2 in 6 bowls

4

Spoon the salad among the coconuts

5

Garnish with cilantro leaves

6

Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine

7

While whisking, slowly drizzle in the oil

8

Whisk until well-combined

9

Reseason with salt and pepper, if necessary