Thai Tomato Salad

By Chef:  Callie England
Posted: January 21, 2011


Click to rate this post!
[Total: 0 Average: 0]

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.