Vegan recipes from Scotland
Japanese Vegan in Scotland

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Tomato & Avocado Salad with Japanese Sweet Vinegar


  • 2012/03/26

'Tomato & Avocado Salad with Japanese Sweet Vinegar' -- 2-3 Servings

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INGREDIENTS

4 medium tomatoes
Half a red onion
1 avocado
150ml Japanese rice vinegar
2 Tbls sugar
1 Tbls sesame oil
2 pinches thyme (or herb mix)
Salt and pepper to taste


Directions:
1. Slice the tomatoes 5mm-7mm thick, layer the sliced tomato on a wide dish. Dice the onion and sprinkle it evenly on top of the tomatoes.
2. Mix vinegar and sugar together until all the sugar has dissolved.
3. Pour all the vinegar mixture over the dish. Cover with plastic wrap, and chill in the fridge for 1 hour.
4. Remove the cover, place thinly sliced avocado on top of the onion and tomatoes. Drizzle the oil over the avocado. Sprinkle the thyme, salt and pepper on top. EAT!



Salad is a regular on our dinner menu. Actually, I have some salad recipes I want to recommend. But if I keep posting salad recipes, I think somebody will start to say "Vegans only eat salad!" That's why I'm going to separate the posts and do it gradually!
This time I used avocado and tomatoes with Japanese style sweet vinegar. The sweet vinegar is really nice with tomatoes! Please try it!

Vegan Memo:
- You should use a large, deep dish, otherwise your fridge will be wet and full of the smell of vinegar (I did it.)
- If you don't want to use any oil, it's yummy enough without the sesame oil.



Nutrition FactsPer person/3rd of the recipe
Calories - 228.3
Total Fat - 12.0 g
  Saturated Fat - 1.8 g
  Polyunsaturated Fat - 2.8 g
  Monounsaturated Fat - 6.5 g
Cholesterol - 0.0 mg
Sodium - 858.1 mg
  Potassium - 295.9 mg
Total Carbohydrate - 31.2 g
  Dietary Fiber - 3.4 g
  Sugars - 26.8 g
Protein - 1.5 g
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