Ingredients

• 4 large ripe tomatoes, cut into 1-inch pieces
• 1 large red onion, halved and thinly sliced
• Lime-Toasted Cumin-Cilantro Vinaigrette, recipe follows
• 2 large ripe Haas avocados, peeled, pitted and cut into 1-inch chunks
• 3 coconuts, halved and drained
• Cilantro leaves, for garnish
• 1/4 cup fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cumin seeds, lightly toasted and ground
• 1/4 cup chopped cilantro
• Salt and freshly ground pepper
• 1/2 cup canola/olive oil blend

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Instructions

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