Ingredients
4 firm ripe avocados, halved, pitted peeled and cut into large chunks
1 pint cherry or grape tomatoes, halved
1/4 cup pine nuts toasted** to toast pine nuts: Bake at 325 degrees for 10 minutes or until golden brown
1/4 cup lime vinaigrette(recipe below)
Coarse salt and freshly ground black pepper

In a mixing bowl combine the avocados, tomatoes, pine nuts, and 1/4 cup of the vinaigrette. Toss gently, taking care not to smash the pieces of avocado. Season with salt and pepper. Serve chilled

Lime Vinaigrette (MAKES 1 cup– only need 1/4 cup for this recipe)

Juice of 2-3 limes, (about 1/4 cup)
1 tablespoon honey
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

In a blender combine the lime, honey, mustard, garlic, salt and pepper. Slowly add the oil. Mix in the cilantro. Keep any leftover refrigerated up to one week.