Tomato-Avocado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 |
Directions:
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.
2. Vinaigrette:
3. 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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