Tomato-Avocado Salad With Lime-Toasted Cumin-Cilantro Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
848
FAT
247%
CHOL
0%
SOD
4%

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Ingredients for 6 servings

2 large ripe Haas avocados, peeled, pitted and cut into 1-inch chunks

3 coconuts, halved and drained

1 large red onion, halved and thinly sliced

Lime-Toasted Cumin-Cilantro Vinaigrette, recipe follows

4 large ripe tomatoes, cut into 1-inch pieces

Cilantro leaves, for garnish

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