Creamy avocadoes, crisp cucumbers, and juicy tomatoes: this salad celebrates a California summer in all its glory. Adapted from an old Sunset magazine, use the best quality avocados and tomatoes you can get your hands on here. Freshness makes all the difference.
4 Persian cucumbers, sliced 1⁄4 inch thick
1 or 2 medium tomatoes, cut into slices
1 pint cherry tomatoes, halved
2 avocados, halved and sliced
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 teaspoons toasted sesame seeds
1. Arrange medium tomato slices and cucumbers on a serving platter, followed by cherry tomatoes and avocado slices.
2. Whisk together olive oil, soy sauce, and apple cider vinegar and drizzle over salad.
3. Sprinkle with sesame seeds and salt to taste.