Tomato & Avocado Salad with Onion Soy Dressing & Garlic Chips

Preparation info

  • Difficulty


  • Serves:



Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Izakaya, Japanese pubs or taverns, serve up unpretentious menus ranging from sashimi to yakitori or tempura. After office hours, these dark smoky joints are jammed with people downing cold beer while feasting on seriously good food. For very little money you can eat like a king in a buzzy bijoux setting. Small dishes are typical and this is one of my more memorable ones. If you want to make this more substantial then grill a steak or chicken breast to scoop up the sharp dressing.

Preparation: 10 Minutes
Cooking: 5 Minutes


  • 10 large radishes, trimmed, sliced
  • 3 vine-ripened tomatoes, sliced
  • 1 avocado, cut into chunky pieces
  • 1 small bunch chives, snipped

Garlic chips

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, thinly sliced
  • sea salt flakes

Onion soy dressing

  • tablespoons soy sauce
  • juice of 1 lime
  • 50 ml (1 fl oz) yuzu or grapefruit juice
  • tablespoons caster (superfine) sugar
  • 3 teaspoons finely grated ginger
  • 2 red Asian shallots, finely chopped


To make the garlic chips, heat the oil in a small saucepan over medium heat. Cook the sliced garlic for about 1 minute until golden. Make sure the oil doesn’t get too hot or the garlic will burn and become bitter. Remove the garlic chips with a slotted spoon and drain on paper towel. Sprinkle with sea salt.

To make the dressing, combine all the ingredients in a small bowl. Some soy sauce is saltier than others so taste and add more citrus or sugar if desired.

Arrange the radish and tomato slices with the avocado on a serving plate and pour the dressing over the salad. Scatter with the chives and garlic chips.