Best Avocado Salad With Tomatoes Lime And Toasted Cumin Vinaigrette Recipes

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

Provided by Bobby Flay

Time 20m

Yield 6 servings

Number Of Ingredients 13

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

Steps:

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.
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.

Avocado Salad With Tomatoes, Lime, and Toasted Cumin Vinaigrette image

Provided by chris.young

Categories < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

4 cherry tomatoes, halved
2 ripe large Hass avocadoes, 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 fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seed, lightly toasted
1/4 cup olive oil
1/4 cup canola oil

Steps:

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

Nutrition Facts : Calories 802.5, Fat 76.4, SaturatedFat 8.8, Sodium 29.4, Carbohydrate 33.8, Fiber 11.8, Sugar 14.1, Protein 5.2