Tomato and Avocado Salad with Soy Vinaigrette
Amy Dickerson
Adding soy sauce to salad dressing gives simple summer vegetables an umami depth. The recipe is from Isabel Cruz, chef and owner of Isabel Pearl, in Portland, and Coffee Cup Café and Isabel’s Cantina, both in the San Diego area.
How to Make It
1
Arrange cucumbers and tomato wedges on a serving platter, followed by small tomatoes and avocado slices.
2
Whisk together olive oil, soy sauce, and rice vinegar and drizzle over salad.
3
Sprinkle with sesame seeds, cilantro, and salt to taste.
Ingredients
5 Persian cucumbers, sliced 1⁄4 in. thick (to equal 3 cups)
2 medium heirloom tomatoes, cut into wedges
¾ pt cherry tomatoes, thickly sliced
2 small avocados, cut into thin wedges
½ cup extra-virgin olive oil
¼ cup each soy sauce and rice vinegar
2 tsp toasted sesame seeds
¼ cup chopped cilantro (leaves and tender stems)
Kosher salt
Directions
1
Arrange cucumbers and tomato wedges on a serving platter, followed by small tomatoes and avocado slices.
2
Whisk together olive oil, soy sauce, and rice vinegar and drizzle over salad.
3
Sprinkle with sesame seeds, cilantro, and salt to taste.
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