I do not know about you, but I think it is about 1,000 degrees here in North Carolina. Even with the air conditioning on, the thought of cooking in the kitchen using heat is just not appealing!
So as I was looking around the Food Network web page, I was pleasantly surprised to find this recipe from chef Bobby Flay. It sounds cool and refreshing – just what I need on a blistering day like this.
For this recipe, you will need four large ripe tomatoes, a large red onion, two large ripe Haas avacados, three coconuts, cilantro leaves, fresh lime juice, rice wine vinegar, honey, cumin seeds, canola/olive oil blend, and ground pepper.
To prep for this recipe, you will need to toast a tablespoon of the cumin seeds then grind them as the recipe calls for toasted, ground cumin seeds. You will also need to cut your tomatoes into 1 inch slices. Cut your red onion in two then thinly slice each half. Chop enough cilantro to make 1/4 cup. Halve and drain your coconuts. Peel and pit the three avocados and then cut them into 1 inch chunks.
To make the vinaigrette dressing, whisk together 1/4 cup of fresh lime juice, 2 tablespoons of rice wine vinegar, 1 tablespoon of honey, 1 tablespoon of ground, toasted cumin seeds, and 1/4 cup of chopped cilantro in a medium bowl. Add salt and pepper to taste. When you get all the ingredients in, continue whisking and slowly add 1/2 cup of the canola/olive oil blend.
In another bowl, combine the tomatoes and onion. Pour the dressing on top and mix well. Add the avocado and gently stir or you will smash up the avocado. Place the coconut halves in a bowl and spoon the salad in. Garnish with cilantro leaves.