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Tomato and Avocado Salad With Gingered Tomato Vinaigrette & Toasted Peanuts


Rate this recipe 4.4/5 (5 Votes)


  • 2 large beefsteak tomatoes, sliced 1⁄3 inch thick
  • 1 cup chopped assorted small tomatoes
  • Salt
  • Freshly ground black pepper
  • 1 small ripe tomato (4 to 6 ounces), coarsely chopped
  • 1/2 small clove garlic, smashed
  • 2-inch piece fresh ginger, coarsely chopped
  • 2 teaspoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil, preferably grape seed
  • 1 firm ripe avocado, halved, pitted and sliced
  • 1/2 to 1 serrano chili, thinly sliced crosswise (optional)
  • 1/4 cup shredded fresh mint
  • 1/4 cup chopped roasted peanuts


Adapted from


Step 1

Sprinkle beefsteak tomato slices lightly on both sides with salt, then arrange on a plate and let stand for 15-20 minutes. In a small strainer, toss chopped tomatoes with a bit of salt and drain for the same period.

Meanwhile, in a blender, combine the small tomato, garlic, ginger, soy sauce, rice vinegar and oil. Blend until smooth. Season with salt and pepper.

Pat the tomato slices dry and on a platter arrange alternating slices of the beefsteak tomatoes and avocado. Drizzle tomatoes and avocados with most of the dressing, then top evenly with chopped small tomatoes. Scatter the serrano slices, mint and peanuts evenly over the top. Serve the remaining dressing on the side.

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