Avocado, Cherry Tomato, Pine Nut, Lime Vinaigrette Salad

• Vegan
• Gluten free

• Produce

  • 4 California hass avocados, firm ripe pitted
  • 1 pint Cherry or grape tomatoes
  • 3 tbsp Cilantro, fresh leaves
  • 1 Garlic clove
  • 2 Limes (about 1/4 cup, juice of

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Honey or agave nectar
  • 1/4 cup Lime vinaigrette

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tsp Salt, Coarse
  • 1 Salt and freshly ground black pepper, Coarse

• Oils & Vinegars

  • 2/3 cup Canola oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

Found on shockinglydelicious.com

Description

Ingredients

• 4 firm-ripe California Hass avocados, halved, pitted, peeled, and cut into chunks
• 1 pint cherry or grape tomatoes, halved crosswise
• 1/4 cup pine nuts, toasted
• 1/4 cup Lime Vinaigrette (recipe below)
• Coarse salt and freshly ground black pepper
• Juice of 2 to 3 limes, (about 1/4 cup)
• 1 tablespoon honey or agave nectar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 2/3 cup canola oil
• 3 tablespoons chopped fresh cilantro leaves

Directions

• In a mixing bowl, combine the avocados, tomatoes and pine nuts.
• Make vinaigrette: In a blender, combine the lime juice, honey, mustard, garlic, salt, and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
• Add vinaigrette to salad. Toss gently, taking care not to smash the pieces of avocado; you are not making guacamole!
• Season generously with salt and pepper. Serve chilled.
• Makes 4 cups.