- 4 large ripe tomatoes (or 20 cherry tomatoes)
- 2 ripe large Hass avocados
- 1 large red onion
- 2 cups arugula leaves
- 1 teaspoon ground cumin
- 1/4 cup freshly chopped cilantro leaves
- Toasted Cumin Vinaigrette
Vinaigrette Ingredients:
- 1/4 cup fresh lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon cumin seeds
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup olive oil
- 1/4 cup avocado oil
- Redmond's Real Salt
- McCormack's Peppercorn Medley
Directions:
Cut the tomatoes into 1-inch chunks (or halve the cherry tomatoes) and set aside. Halve the avocados, remove the pit, scoop the sides out and cut into 1-inch chunks and set aside. Peel and thinly slice the onion, separating out the curved pieces, and set aside. Lightly toast the cumin seeds and set aside.
[Do not use a blender to make this 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.
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.
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.
Myrtle's Note: I actually served this without the arugula and it was very, very well-received. Other than not having the arugula, I swapped out one of the oils for avocado oil, since this is a recipe with avocados. You end up with extra vinaigrette so you can have the salad a second day or use the vinaigrette with another salad. My guests thought this had a very Mediterranean flavor.
Yield: Serves 4
