Thai Tomato Salad
- Course/Dish: Salads
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Avocado, Bell Pepper, Cilantro
- Difficulty: Easy
- Cuisine: Thai
- Rainbow Green Cuisine: Phase 2
- Serves: 2-4
This salad is filled with succulent components such as avocado, red bell pepper and cucumber, and finished with a tangy lime dressing. It’s easier than pie to prepare and doesn’t require any advanced prep time – Heck yes, I’ll drink eat to that.
9 campari tomatoes (camps are about the size of golf balls) (diced)
4 pickling cucumbers (or, 1 large english) (chopped)
1 red bell pepper (chopped)
1 yellow pepper (chopped)
.5 red or yellow onion (diced)
1 avocado (chopped)
handful of freshly chopped cilantro
.25 C lime juice
2 T sesame oil (I used un-toasted for a neutral flavor)
1.5 T tamari (reduced sodium)
1 t miso
1 packet of stevia
.5 t red chili paste (1 t if you prefer more spice)
1) Combine all ingredients together in a bowl, set aside.
1) Whisk all ingredients together and pour of salad. Serve immediately, or let marinate in refrigerator.