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Tomato and Avocado Salad with Soy Vinaigrette





Yields
8 Servings



Total Time
30 mins

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.

Tomato and Avocado Salad with Soy Vinaigrette




Amy Dickerson
 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
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.

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories190
% Daily Value *
Total Fat 18g24%

Saturated Fat 2.5g13%
Cholesterol 0mg
Sodium 504mg22%
Total Carbohydrate 9.2g4%

Dietary Fiber 3.2g12%
Protein 2.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.