4 large ripe tomatoes, sut into 1-inch chunks, or 20 cherry tomatoes, halved
2 ripe large Hass avocados, 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 tsp. ground cumin
1/4 cup freshly chopped cilantro leaves
Vinaigrette:
1/4 cup fresh lime juice
2 Tbl. rice wine vinegar
1 Tbl. honey
1 Tbl. cumin seeds, lightly toasted
1/4 Cup chopped fresh cilantro leaves
1/4 Cup olive oil
1/4 cup avacado oil, or canola oil
salt and freshly ground pepper
Instructions
Start by making the Vinaigrette. 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.
Then, gently mix the tomatoes, avacados, 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 immediatly.
Originally Submitted
9/11/2008
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