Avocado Salad with Tomatoes


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.
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.
Total Time: 25 min
Prep: 25 min
Yield: 4 servings



  • 4 large ripe tomatoes, cut 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 teaspoon ground cumin
  • •1/4 cup freshly chopped cilantro leaves



  • 1/4 cup fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon cumin seeds, lightly toasted
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • Salt and freshly ground pepper

Recipe courtesy of Bobby Flay