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Vegetarian • Gluten free • 25 mins to make • Serves 4


2 cups Arugula, leaves
1/4 cup Cilantro, leaves
1/4 cup Cilantro, fresh leaves
2 Hass avocados, ripe large pitted
1 Red onion, large
4 Tomatoes, large ripe


1 Cumin vinaigrette, Toasted
1 tbsp Honey
1/4 cup Lime juice, fresh

Baking & Spices

1 Salt and freshly ground pepper

Oils & Vinegars

1/4 cup Canola oil
1/4 cup Olive oil
2 tbsp Rice wine vinegar

Nuts & Seeds

1 tsp Cumin, ground
1 tbsp Cumin seeds, lightly toasted
Food Network
Food Network • 12 weeks ago

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette #MyPlate #Veggies #MexicanInspired

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