13 Oct Pacific Rim Cucumber Tomato Salad
Pacific Rim Cucumber Tomato Salad
Influences from Coastal California, Hawaii, Japan, and Eastern Asia, combining flavor profiles from these beautiful destinations in one stunning salad! There is a balance of sweet, sour, savory, salty, and umami in each bite. Serve this at your next event, and you will be the talk of the party….in a good way!
- 2 pounds Persian cucumber (4 medium) medium diced
- 1 lb. pearl tomatoes halved
- 1 avocado medium diced
- 1/2 lemon juiced
- 1 mango julienned
- 1/4 cup scallion green parts only
- 1/4 cup fresh basil chiffonade
- pickled red onion
- furikake Sprinkle a couple of Tablespoons of mix into the salad and some to garnish the top of salad
Pickled Red Onion
- 1 large red onion
- 6 Tablespoons mirin rice wine vinegar
- 1 teaspoon sugar
- couple pinches kosher salt
- 6 Tablespoons black and tan Gomasio Sesame Seeds Sesame seed mixes are black and tan toasted sesame seeds with sea salt
- 2 Tablespoons onion flake
- 4 Tablespoons nori seaweed chopped into tiny pieces.
- 9 Tablespoons olive oil
- 2 teaspoons soy sauce
- 4 Tablespoons mirin
- 1/2 teaspoon sesame seed oil
- 1 teaspoon sambal oelek
- 1 teaspoon minced garlic
- 1/4 cup Tablespoon fresh basil
- 1/4 cup scallions greens only, bias cut (Cut on an angle)
Directions for Furikake
- Mix all ingredients, and set aside in a small bowl
Directions for the Marinated Red Onions
- Slice onion in half, remove the skin and slice thin half-moon slices. Combine all ingredients. Set aside for an hour and then refrigerate for later. You will see the onions turn a beautiful bright pink when they are ready. They are best for the first three days, but onions will last up to 2 weeks. Store them in a glass sealed container in the refrigerator. The longer the onions pickle, their bright color will diminish, and the liquid becomes bright pink. These pickled onions are unbelievably easy to make! Marinaded onions can be done in advance and are nice to have in the refrigerator for other uses, such as wraps, tacos, barbecues, and appetizers.
- Note: Let marinate for at least a couple of hours. You can make it in the morning, let it marinate until dinner, and it will work fine.
Directions for the Dressing
- Blend all ingredients in a mini food processor until emulsified.
Directions for Salad Assembly
- Cut the cucumber into medium dice—cut tomatoes in half. Cut the avocado into medium dice, and squeeze a little fresh lemon juice over the top to prevent browning. Julienne the mango. Cut scallion on the bias and chiffonade basil. Toss all ingredients together.
- Combine all chopped ingredients, and toss with about 4-5 Tablespoons of dressing; careful not to overdress your salad; you will have left overdressing. Toss a couple of Tablespoons furikake into the salad. Transfer dressed and chopped ingredients to a large platter and garnish with pickled red onion, furikake, and basil.
Note: Pickled Red onion, Dressing, and furikake made a few days ahead make it super easy to prepare for a party!
Tried this recipe?Let us know how it was!