Tomato and Avocado Salad With Gingered Tomato Vinaigrette and Toasted Peanuts

Notice To All Readers:

As of January 24, 2016 this blog will be accessible only to registered readers.  If you are a reader, post a comment with your email address and I will register you as a user of the blog.

Below you will see "No Comment".  In this space click and then post your email address only.  I will register you as an allowed reader of the blog and then delete your posted information.  No other readers can view your email address.  It is totally safe!
Donna
If you do not register, you will not have access!

Tomato and Avocado Salad With Gingered Tomato Vinaigrette and Toasted Peanuts

Ingredients:

2 large beefsteak tomatoes, sliced 1/3" thick

1 cup assorted small tomatoes, chopped

Salt and ground black pepper 

1 small ripe tomato (4 to 6 oz.) coarsely chopped

1/2 small garlic clove, smashed

2 inch fresh piece ginger, coarsely chopped

2 teaspoons low sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons vegetable oil, preferably grape seed oil

1 fim ripe avocado, halved, pitted and sliced

1/2 to 1 serrano chile, thinly sliced crosswise 

   (optional)

1/4 cup shredded fresh mint

1/4 cup roasted peanuts

*

Directions:

Sprinkle the beefsteak tomato lightly on both sides with salt, then arrange them on a plate and let them stand for 15 to 20 minutes.  In a small strainer, toss the chopped tomatoes with a bit of salt and set them in a strainer over a bowl or in the sink to drain for the same period of time.

While the tomatoes are draining, in a blender combine the small tomatoes, 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 layers of the beefsteak tomato slices and avocados with most of the dressing then top with most of the dressing , then top them evenly with the small chopped tomatoes.  Scatter the serrano slices, mint, and peanuts evenly over the top.  Serve the remaining dressing on the side.