Dressings, Dips, and Sauces, Inexpensive, Mediterranean Diet, No Cook, Salad, Vegetarian

Tomato and Avocado Salad with Sesame Ponzu Dressing

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.

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