Avocado Salad with Tomatoes and Lime

Ok, so was thinking that starting off with some salads for summer would be good and here is one that has all easy ingredients to find around Munich...it goes really well with anything and I actually serve it along side of grilled foods as a sort of garnish, with a full green, tossed salad and grilled zuchini, bread spreads (like antipasti or avjar) and fresh bread. Crunchy, colorful and really tasty, when the avocados are ripe.

For the rice wine vinegar, I go to the Chinese store at Ostbahnhof. They have a bunch of great Asian food ingredients as well as condensced milk, which I use to make pumpkin pie/bread. Another recipe I can provide in the Fall as I have a homemade recipe that is really tasty too.....

Note: 1c is roughly 100 grams...so I just guestimate my conversions, and use my cookbook for oven temps...

AVOCADO SALAD WITH TOMATOES AND LIME: via Bobby Flay's kitchen

1/4 cup(s) fresh lime juice
2 tablespoon(s) rice wine vinegar
1 tablespoon(s) honey
1 tablespoon(s) cumin seeds, lightly toasted in skillet
1/4 cup(s) chopped fresh cilantro leaves
1/4 cup(s) olive oil
1/4 cup(s) canola oil
salt and freshly ground pepper

Salad:

4 large (or 20 halved cherry tomatoes) ripe tomatoes, cut into 1-inch chunks
2 large Hass avocados, cut into 1-inch chunks
1 large red onion, thinly sliced
2 cup(s) arugula leaves
1 teaspoon(s) ground cumin
1/4 cup(s) chopped fresh cilantro leaves
Directions

For the vinaigrette, whisk together the lime juice, vinegar, honey, cumin seeds and 1/4 cup chopped cilantro in a medium bowl. Gradually whisk in the oils until emulsified. (Do not use a blender for this.) Season with salt and pepper to taste. Set aside.
Gently mix the tomatoes, avocados, onion, arugula and half of the vinaigrette in a large bowl. Check for seasoning and add more dressing, if needed. Sprinkle the ground cumin and 1/4 cup chopped cilantro over the top and serve immediately.