Tomato-Avocado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette

Ingredients

• 0.3 cup cilantro leaves chopped
• 6 servings cilantro leaves for garnish
• 1 tablespoon cumin seeds lightly toasted
• 2 large haas avocados pitted ripe peeled cut into 1-inch chunks
• 1 tablespoon honey 
• 0.3 cup juice of lime fresh
• 0.5 cup canola/olive oil blend 
• 1 large onion red halved thinly sliced
• 2 tablespoons rice wine vinegar 
• 6 servings salt and pepper freshly ground
• 4 large tomatoes ripe cut into 1-inch pieces
• 3  coconuts halved drained
• 3  coconuts halved drained

Equipment

• bowl
• whisk

Directions

1. Combine tomatoes, onion, and dressing, to taste, and toss to combine.
2. Add avocado and gently mix, being careful not to break up the avocado too much.
3. Place 1 coconut 1/2 in 6 bowls. Spoon the salad among the coconuts.
4. Garnish with cilantro leaves.
5. Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine. While whisking, slowly drizzle in the oil.
6. Whisk until well-combined. Reseason with salt and pepper, if necessary.