This recipe is easily adjusted for diners with different eating needs. Mix up the main ingredients, plate out individual portions — over either rice, rice noodles, or shredded lettuce — and add garnishes to make each plate more or less calorie-dense as needs be.
What isn’t flexible are the tomatoes. The salad absolutely depends on beautiful, fresh tomatoes with both lots of sweetness and lively acidity. If all you have are hot-house tomatoes, save this salad for another day.
|3||large ripe tomatoes, chopped|
|1||Hass avocado, cubed|
|1||small cucumber, thinly sliced crosswise|
|3||green onions, both green and white parts, thinly sliced|
|1||Tbsp. Thai fish sauce|
|1||tsp. sugar, or to taste|
|2||tsp. soy sauce|
|2||Tbsp. unseasoned rice vinegar|
|¼||cup dry-roasted peanuts|
|½||cup chopped fresh cilantro|
|~||Cooked shrimp, prawns, or fried tofu|
|~||Extra slices of avocado|
|~||More dry-roasted peanuts|
|~||Roasted peanut oil or toasted sesame oil|
Related article: One meal, two ways
This content is from the Erika Szymanski collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything