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

Name: Tomato-Avocado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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.
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.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tomato-Avocado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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