Minutes may seem to go by slow or fast, but they are all sweet. Once they are they are gone. Come along with me on my adventure of mom, teacher, and wife.

Tuesday, July 29, 2014

Avocado and Tomato Salad

This recipe I got from my Aunt Ruth in Florida.  It is so delicious and light yet filling. 

  • 4 large ripe tomatoes, cut into 1 inch chunks, or 20 cherry tomatoes halves.
  • 2 ripe large Hass avocadoes, haleved, pitted, peeled and cut into 1 inch chunks
  • 1 large red onion, thinly sliced
  • Toasted Cumin Vinaigrette, recipe just below
  • 1 teaspoon ground cumin
  • 1/4 cup freshly chopped cilantro leaves

Toasted Cumin Vinaigrette:
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cupolive oil
  • 1/4 cup canola oil
  • salt and freshly ground pepper to taste

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.


Gently mix the tomatoes, avocados, onions 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.