Wild Woman Kitchen

The tangy, fresh tasting ponzu dressing works perfectly with peppery arugula. The healthy, colorful ingredients are a perfect side salad for a light meal. No salt or pepper required.

Toss the salad on top of the dressing with tongs to keep it from overdressed or dressing pooling on the plate.

I always have extra virgin olive oil, ponzu sauce, and sesame seeds in my tiny pantry.

EQUIPMENT: whisk, tongs, bowl, chef’s knife, wooden cutting board

Tomato and Avocado Salad with Sesame Ponzu Dressing

Recipe by Anna Stockel Cuisine: American-Asian FusionDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

The tangy, fresh tasting dressing works perfectly with peppery arugula. The healthy, colorful ingredients are a perfect side salad for a light meal. No salt or pepper required.

Ingredients

• Dressing

• 2 tablespoons extra virgin olive oil

• 1 teaspoon toasted sesame oil

• 2 tablespoons ponzu sauce

• 2 teaspoons white sesame seeds

• Salad

• 2 cups arugula

• 4 large fresh basil leaves, chiffonade cut

• 2 cups cherry tomatoes, halve them if large

• 1 small cucumber, peeled, seeds removed and cut into matchsticks

• 1 firm, ripe avocado, pitted and cubed

Directions

• Whisk together in a medium bowl the olive and sesame oils, ponzu sauce, and sesame seeds.
• Arrange arugula, basil, cherry tomatoes, avocado, cucumber, and basil on top. Toss gently in a lifting motion with tongs. Not too much.
• Use tongs to transfer to plates.
• Top with more sesame seeds.