Avocado and Tomato Salad

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

Ingredients

• 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.


Directions

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.