Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

INGREDIENTS

• 1/4 cup canola oil
• 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
• Salt and freshly ground pepper
• 2 cups arugula leaves
• 1/4 cup freshly chopped cilantro leaves
• Toasted Cumin Vinaigrette, recipe follows
• 1 teaspoon ground cumin
• 1/4 cup fresh lime juice
• 1 large red onion, thinly sliced
• 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
• 2 tablespoons rice wine vinegar
• 1/4 cup chopped fresh cilantro leaves
• 1 tablespoon cumin seeds, lightly toasted
• 1 tablespoon honey
• 1/4 cup olive oil